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Liposome-encapsulated enzymes and heat-treated lactobacilli utilized in the production of low fat gouda-type cheese

1994

Skeie, S.B. (Norges Landbrukshoegskole, Aas (Norway). Inst. for Naeringsmiddelfag)

AGROVOC Keywords
alimentos bajos en grasa analyse organoleptique calidad casein caseina cheese contenido de materia seca dry matter content fromage lactobacillus lipid content liposomas (organulos) liposome (organite) liposomes (organelles) low fat foods maduramiento organoleptic analysis proteolisis proteolyse proteolysis quality queso ripening teneur en lipides
Bibliographic information
Issue 1994:20 ISSN 0802-3220
Publisher
Norges Landbrukshoegskole
Pagination
122 p.
Other Subjects
Analisis organoleptico; Contenido de lipidos; Technologie fromagere; Qualite; Murissage; Cheesemaking; Aliment allege en graisse; Fabricacion del queso; Caseine; Teneur en matiere seche
Language
English
Note
Summaries (En, No)
tables; figures; ref. 7 papers are incl. in the thesis
ISBN
82-575-0230-8
Type
Thesis; Summary; Non-Conventional
Corporate Author
Norges Landbrukshoegskole, Aas (Norway)
1995-08-15
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