Effect of production factors and ripening conditions on the characteristics of Serra cheese
1997
Macedo, A.C. | Malcata, F.X. | Oliveira, J.C. (Escola Superior de Biotecnologia, Universidade Catolica Pourtuguesa, Rua Dr. Antonio Bernardino de Almeida, P-4200 Porto (Portugal))
AGROVOC Keywords
Bibliographic information
International Journal of Food Science and Technology (United Kingdom)
Volume
32
Issue
6
Pagination
pp. 501-511
Other Subjects
Cheesemaking; Fabrication fromagere; Coagulacion; Propriete physicochimique; Presure; Acido lactico; Preparation enzymatique; Cloruro sodico; Murissage; Serra cheese; Analisis organoleptico; Fabricacion del queso; Humidite relative; Preparacion enzimatica; Qualite; Propiedades fisicoquimicas
Language
English
Note
25 ref.
1998-08-15
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