Suitability of secondary proteolysis for evaluation and characterisation of Hungarian semi-hard cheeses ripening
2002
Bara-Herczegh, O. | Horvath-Almassy, K. | Orsi, F.
Hungarian semi-hard cheeses (Trappist and Hajdu) were characterised by secondary proteolytic parameters during ripening and self-life. Using statistical characteristics the age and the quality of cheeses are connected with the products of secondary proteolysis. The age can be estimated from the determined parameters.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Agricultural Library and Documentation Centre