𝔖 Bobbio Scriptorium
✦   LIBER   ✦

TEXTURE PROPERTIES OF GOUDA CHEESE

✍ Scribed by M.D. YATES; M.A. DRAKE


Book ID
111345277
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
142 KB
Volume
22
Category
Article
ISSN
0887-8250

No coin nor oath required. For personal study only.


πŸ“œ SIMILAR VOLUMES


Effect of paracasein degradation on sens
✍ Cichosz, GraΕΌyna ;Zalecka, Anna ;Kornacki, Mariusz πŸ“‚ Article πŸ“… 2003 πŸ› John Wiley and Sons 🌐 English βš– 267 KB

## Abstract The relation between the sensory quality of Gouda cheese and the extent of paracasein degradation, __i.Β e.__, the content of soluble __N__, peptide __N__, amino acid __N__ and amine __N__, was studied. The above‐mentioned parameters of paracasein degradation differently determined the s

Proteolysis of high-pressure-treated Gou
✍ Winy Messens; Juncal Estepar-Garcia; Koen Dewettinck; AndrΓ© Huyghebaert πŸ“‚ Article πŸ“… 1999 πŸ› Elsevier Science 🌐 English βš– 142 KB