About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

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
acide lactique agua analyse organoleptique calidad cheese chemicophysical properties chlorure de sodium coagulation contenido de humedad cuajo eau enzyme preparations fromage humedad relativa lactic acid maduramiento moisture content organoleptic analysis prensado pressage pressing proteolisis proteolyse proteolysis quality queso relative humidity rennet rennet substitutes ripening sodium chloride temperatura temperature teneur en eau textura texture water
Bibliographic information
Volume 32 Issue 6
Pagination
pp. 501-511
Other Subjects
Serra cheese; Fabrication fromagere; Analisis organoleptico; Presure; Humidite relative; Acido lactico; Preparacion enzimatica; Propiedades fisicoquimicas; Cloruro sodico; Qualite; Murissage; Cheesemaking; Fabricacion del queso; Coagulacion; Propriete physicochimique; Preparation enzymatique
Language
English
Note
25 ref.
1998-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Department for Environment, Food and Rural Affairs

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]