✦ LIBER ✦

The Transformation of Proteins into Fats during the Ripening of Cheese. (Preliminary Communication.)

✍ Scribed by M. Nierenstein

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The Transformation of Proteins into Fats

✍ Nierenstein, M. 📂 Article 📅 1911 🏛 The Royal Society 🌐 English ⚖ 329 KB

Examination of Full Fat and Reduced Fat

✍ Manxiang Chen; Joseph Irudayaraj; Donald J. McMahon 📂 Article 📅 1998 🏛 American Dairy Science Association 🌐 English ⚖ 179 KB

Production of fat-derived (flavour) comp

✍ M. Alewijn; E.L. Sliwinski; J.T.M. Wouters 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 249 KB

Viscoelastic behavior during the ripenin

✍ Bárbara E. Meza; Roxana A. Verdini; Amelia C. Rubiolo 📂 Article 📅 2010 🏛 Springer-Verlag 🌐 English ⚖ 271 KB

THE EVOLUTION OF GASES DURING CHEESE RIP

✍ Hiscox, E. R. 📂 Article 📅 1941 🏛 Wiley (Blackwell Publishing) 🌐 English ⚖ 72 KB

A Study of the Changes Occurring in the

✍ Sheuring, J.J.; Tuckey, S.L. 📂 Article 📅 1947 🏛 American Dairy Science Association 🌐 English ⚖ 906 KB