Curd-Ripening Evaluation by Flow Injection Analysis of l-Lactic Acid with an Electrochemical Biocell during Mozzarella Cheese Manufacture-Reference-Cited by-同舟云学术

Curd-Ripening Evaluation by Flow Injection Analysis of l-Lactic Acid with an Electrochemical Biocell during Mozzarella Cheese Manufacture

Published:1996-01-01 Issue:10 Volume:44 Page:3102-3107
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Esti Marco¹,Messia Maria Cristina¹,La Notte Ennio¹,Lembo Pietro¹,Compagnone Dario¹,Palleschi Giuseppe¹

Affiliation:

1. Dipartimento di Scienze e Tecnologie Agro-Alimentari, Ambientali e Microbiologiche, Università degli Studi del Molise, via Tiberio 21/A, 86100 Campobasso, Italy, Pomella SpA, Ferentino (FR), Italy, Department of Chemistry, University College Cork, Cork, Ireland, and Dipartimento di Scienze e Tecnologie Chimiche, Università degli Studi di Roma Tor Vergata, Rome, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960029f

Reference14 articles.

1. Comparison of different starter systems for water-buffalo Mozzarella cheese manufacture

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4. On-line monitoring of glucose and/or lactate in a fermentation process using an expanded micro-bed flow injection analyser;Bioseparation;1999