Study of the biochemical changes during ripening of Ahumado de Áliva cheese: a Spanish traditional variety-Reference-Cited by-同舟云学术

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Study of the biochemical changes during ripening of Ahumado de Áliva cheese: a Spanish traditional variety

Published:2001-09 Issue:4 Volume:74 Page:463-469
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Franco I,Prieto B,Urdiales R,Fresno J.M,Carballo J

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference60 articles.

1. Composición quı́mica y contenido energético del queso de Mahón;Alcalá;Archivos de Zootecnia,1982

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

3. Acidity. 16.247 method,1980

4. Hydrogen-ion activity (pH). 14.022 potentiometric method,1980

5. Methods of enzymatic bioanalysis and food analysis,1995

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