Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)-Reference-Cited by-同舟云学术

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Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)

Published:2003-01 Issue:2-3 Volume:13 Page:221-230
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Franco Inmaculada,Prieto Bernardo,Bernardo Ana,González Prieto Josefa,Carballo Javier

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference63 articles.

1. Rapid analysis of free amino acids in infant foods;Alonso;Journal of Liquid Chromatography,1994

2. Proteinases in normal bovine milk and their action on caseins;Andrews;Journal of Dairy Research,1983

3. AOAC (1980). Official methods of analysis (13th ed.). Whashington, DC: Association of Official Analytical Chemists.

4. AOAC (1990). Official methods of analysis (15th ed.). Whashington, DC: Association of Official Analytical Chemists.

5. Chemical characterization of a Spanish artisanal goat cheese (Babia-Laciana variety);Argumosa;Microbiologie Aliments Nutrition,1992

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