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Effect of enzyme addition on the physicochemical and sensory characteristics of Spanish hard cheese made from milk concentrated by ultrafiltration

1993

Fernandez-Garcia, E. (Consejo Superior de Investigaciones Cientificas, Villaviciosa (Espana). Instituto de Productos Lacteos de Asturias) | Prokopek, D. | Reuter, H.

AGROVOC Keywords
analyse organoleptique chemicophysical properties enzimas enzyme enzymes enzymic activity espagne essai hard cheese organoleptic analysis pruebas queso duro spain trials
Bibliographic information
Volume 33 Issue 4 ISSN 1131-799X
Pagination
pp. 383-398
Other Subjects
Analisis organoleptico; Activite enzymatique; Technologie fromagere; Propiedades fisico-quimicas; Espana; Cheesemaking; Fromage a pate dure; Fabricacion del queso; Actividad enzimatica; Propriete physicochimique
Language
Spanish; Castilian
Note
Fig., 5 cuadros; 33 ref. Sumarios (En, Es)
Type
Numerical Data; Summary
1993-08-15
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