𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The evolution of free fatty acids during the ripening of Idiazábal cheese: influence of rennet type

✍ Scribed by P. Larráyoz; María Teresa Martínez; Luis J. R. Barrón; Paloma Torre; Yolanda Barcina

Publisher
Springer
Year
1999
Tongue
English
Weight
62 KB
Volume
210
Category
Article
ISSN
0044-3026

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Multivariate Analysis of the Organic Aci
Multivariate Analysis of the Organic Acids Content of Gouda type Cheese during Ripening
✍ Alicia N. Califano; Alicia E. Bevilacqua 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 208 KB

Gouda cheeses from a local plant were subjected to di!erent ripening conditions and analyzed. The e!ects of ripening temperature, type of packaging "lm and storage period before packaging on the organic acids content of Gouda cheese were studied. A factorial design of 2;5 was used, where the three f