Mature cheese in four months

Smith, M.

Mature cheese in four months

1997

Smith, M.

AGROVOC Keywords

aroma cheddar cheese cheese cultivos iniciadores culture starter enzimas enzyme enzymes flaveur flavour fromage keeping quality lipid content maduramiento queso ripening starter cultures temperatura temperature teneur en lipides textura texture

Bibliographic information

Published in

Dairy Industries International (United Kingdom)

Volume 62 Issue 7

Other Subjects

Cheesemaking; Fabrication fromagere; Accelerated ripening; Murissage; Fabricacion del queso; Aptitude a la conservation; Aptitud para la conservacion; Low fat cheeses; Contenido de lipidos

Language

English

In AGRIS since: 1997-08-15

Format: AGRIS AP

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Mature cheese in four months

1997

AGROVOC Keywords

Bibliographic information