Determination of lipolytic action in cheese
1994
Corradini, C. (Udine Univ. (Italy). Dipt. di Scienza degli Alimenti) | Neviani, E.
The development of flavour intensity in cheese is directly related to the butyric acid content but is also influenced by relative proportions of the various free fatty acids. Thus the methods of analysis to monitor lipolytic activity are required to provide both the lipolysis level and the complete free fatty acid composition. The various methods used for the determination of lipolysis in cheese are outlined.
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书目信息
页码
pp. 17-18
其它主题
Compose de la flaveur; Lipolisis; Acidos grasos libres; Tecnicas analiticas
语言
英语
注释
Summary (En)
1 table; 20 ref
类型
Summary
1994-08-15
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