Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese-Reference-Cited by-同舟云学术

Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese

Published:2013-01-10 Issue:3 Volume:66 Page:366-372
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Boutoial Khalid¹,Alcántara Yanilka¹,Rovira Silvia¹,García Víctor¹,Ferrandini Eduardo¹,López María Belén¹

Affiliation:

1. Food Science and Technology Department; Faculty of Veterinary; Campus Mare Nostrum (CMN); University of Murcia; campus de Espinardo; 30071; Murcia; Spain

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference20 articles.

1. Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant;Abellán;Journal of the Science of Food and Agriculture,2012

2. Annual report 2009 Annual report of Consejo Regulador de la Denominación de Origen Protegida Quesos de Murcia y Murcia al Vino www.quesosdemurcia.com

3. Determination of nitrogen fractions in cheese: evaluation of a collaborative study;Bütikofer;Lebensmittel Wissenschaft and Technologie,1993

4. Determination of free fatty acids in cheese: comparison of two analytical methods;Chávarri;Journal of Dairy Research,1997

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