Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening-Reference-Cited by-同舟云学术

Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening

Published:2014-12-11 Issue:4 Volume:95 Page:851-859
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Arenas Ricardo¹,González Leticia¹,Sacristán Noelia¹,Tornadijo María E¹,Fresno José M¹

Affiliation:

1. Departamento de Higiene y Tecnología de los Alimentos; Universidad de León; 24071 León Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7011/fullpdf

Reference58 articles.

1. Composición de quesos artesanos y semiartesanos del Principado de Asturias V. Quesos de la zona occidental: Abredo, Carballo, Oscos, Valdesano y Xinestoso;Moro;Alimentaria,1994

2. Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening;Arenas;Food Control,2004

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