✦ LIBER ✦

CHANGES IN VISCOELASTIC PROPERTIES DURING THE RIPENING OF ARZÚA-ULLOA CHEESE. EFFECT OF PROTEOLYSIS

✍ Scribed by C.A. TOVAR; I. FRANCO; Y. RIVEIRO; L. ROMANÍ; J. CARBALLO

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of Lactobacillus strains on the

✍ S Menéndez; J.A Centeno; R Godı́nez; J.L Rodrı́guez-Otero 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 82 KB

Viscoelastic Property Changes in Cheddar

✍ M. ROSENBERG; Z. WANG; S.L. CHUANG; C.F. SHOEMAKER 📂 Article 📅 1995 🏛 Institute of Food Technologists 🌐 English ⚖ 630 KB

Advances in the study of proteolysis dur

✍ M.J Sousa; Y Ardö; P.L.H McSweeney 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 328 KB

Changes in rheological and viscoelastic

✍ N. C. BERTOLA; A. E. BEVILACQUA; N. E. ZARITZKY 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 674 KB

Effect of Proteolysis and Calcium Equili

✍ Fang Wang; Xiaoying Zhang; Jie Luo; Huiyuan Guo; Steve S. Zeng; Fazheng Ren 📂 Article 📅 2011 🏛 Institute of Food Technologists 🌐 English ⚖ 216 KB

The Effect of Fat Content on the Microbi

✍ M.A. Fenelon; P. O’Connor; T.P. Guinee 📂 Article 📅 2000 🏛 American Dairy Science Association 🌐 English ⚖ 410 KB