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Proteolytic and lipolytic changes during the ripening of a Spanish craft goat cheese (Armada variety)

1997

Fresno, J.M. | Tornadijo, M.E. | Carballo, J. | Bernardo, A. | Gonzalez-Prieto, J. (Departamento de Higiene y Tecnologia de los Alimentos, Universidad de Leon, 24071 Leon (Spain))

AGROVOC Keywords
acide glutamique acide gras amino acids azote casein caseina cheese chemicophysical properties degradation fatty acids fenilalanina fromage glutamic acid histidina histidine isoleucina isoleucine leucina leucine lipide lipids lipolyse lipolysis lisina lysine maduramiento nitrogen phenylalanine proteine proteins queso ripening saturated fatty acids short chain fatty acids valina valine
Bibliographic information
Journal of the Science of Food and Agriculture (United Kingdom)
Volume 75 Issue 2
Pagination
pp. 148-154
Other Subjects
Acide gras sature; Acidos grasos saturados; Lipolisis; Acide amine; Caseine; Proteinas; Acidos grasos; Murissage; Aminoacidos; Nitrogeno; Propriete physicochimique; Acido glutamico; Propiedades fisicoquimicas; Armada cheese; Degradacion; Lipidos
Language
English
Note
48 ref.
1998-08-15
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