Changes in organic acids during ripening of Port Salut Argentino cheese
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference11 articles.
1. The chemistry of flavour and texture generation in cheese;Adda;Food Chem.,1982
2. Application of stepwise discriminant analysis to parameters for characterizing frozen cabrales cheeses;Alonso;J. Dairy Sci.,1987
3. Rheological changes and proteolysis during ripening of Port Salut Argentino cheese;Bertola,1989
4. Determination of organic acids in dairy products by high performance liquid chromatography;Bevilacqua;J. Food Sci.,1989
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