(Q61838533)

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Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of Picante cheese

article by A.Cristina Freitas & F.Xavier Malcata published November 1996 in International Dairy Journal

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Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of Picante cheese (English)

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A.Cristina Freitas

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1

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F.Xavier Malcata

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2

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publication date

November 1996

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published in

International Dairy Journal

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volume

6

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issue

11-12

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page(s)

1099-1116

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Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

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Proteinases in normal bovine milk and their action on caseins

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A new staining technique for proteins in polyacrylamide gels using coomassie brilliant blue G250.

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Microbiological Characterization of Picante da Beira Baixa Cheese

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Accelerated Decrease of Enterobacteriaceae Counts During Ripening of Raw Milk Manchego Cheese by Lactic Culture Inoculation

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Role of amino acids in osmoregulation of non-halophilic bacteria

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The estimation of the bactericidal power of the blood

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10.1016/S0958-6946(96)00035-0

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(Q61838533)

Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of Picante cheese

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