Suitability of secondary proteolysis for evaluation and characterisation of Hungarian semi-hard cheeses ripening
2002
Bara-Herczegh, O. | Horvath-Almassy, K. | Orsi, F.
Hungarian semi-hard cheeses (Trappist and Hajdu) were characterised by secondary proteolytic parameters during ripening and self-life. Using statistical characteristics the age and the quality of cheeses are connected with the products of secondary proteolysis. The age can be estimated from the determined parameters.
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书目信息
页码
pp. 41-56
其它主题
Fisiologia postcosecha; Physiologie apres recolte; Murissage; Industrie laitiere
语言
匈牙利
注释
Summaries Hu, En, De
翻译的标题
Masodlagos proteoilitikus jellemzok alkalmazasa hazai felkemeny sajtok minositesere, erettsegi allapotanak jellemzesere
类型
Summary; Bibliography
2002-08-15
AGRIS AP
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