Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour-Reference-Cited by-同舟云学术

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Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour

Published:2003-01 Issue:5 Volume:13 Page:391-399
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Virto M.,Chávarri F.,Bustamante M.A.,Barron L.J.R.,Aramburu M.,Vicente M.S.,Pérez-Elortondo F.J.,Albisu M.,de Renobales M.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference36 articles.

1. Influence d’une présure d’agneau sur la qualité du fromage Kefalotyri;Anifantakis;Lait,1976

2. Preparation and properties of rennets from lamb's and kid's abomasa;Anifantakis;Journal of Dairy Research,1980

3. Selection and screening of a descriptive panel for ewe's milk sensory profiling;Bárcenas;Journal of Sensory Studies,2000

4. Development of a preliminary sensory lexicon and standard references of ewe's milk cheeses aided by multivariate statistical procedures;Bárcenas;Journal of Sensory Studies,1999

5. Lipolysis in Provolone cheese;Barzaghi;Scienza e Tecnica Lattiero-Casearia,1997

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