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The chemical composition of Chaetoceros sp. (Bacillariophyceae) under different light conditions

✍ Scribed by María del Pilar Sánchez Saavedra; Domenico Voltolina

Book ID
113324827
Publisher
Elsevier Science
Year
1994
Tongue
English
Weight
553 KB
Volume
107
Category
Article
ISSN
1096-4959

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## Abstract The present studies have been performed with a view to the modification and shortening of the process of ripening. To shorten the duration of ripening and to increase the development of aroma and flavour substances, a rennet paste, lipase and cheese hydrolysate, alone or in combination,