Characterization of the free fatty acids profile of Pategrás cheese during ripening
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2009.00496.x/fullpdf
Reference26 articles.
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2. Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese;Bergamini;Food Research International,2005
3. Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese;Bergamini;International Dairy Journal,2006
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