Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Burgos, Laura Silvina"'
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Changes in the structure of cheese are mostly due to changes in the protein matrix, mainly because of the degradation of α- and β- and k-casein. Therefore, the objective of this work was to study the effect of proteolysis on the microstructure and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::054a6b259339a733d652b98342f177ca
https://www.ijeas.org/proteolysis-texture-and-microstructure-of-goat-cheese
https://www.ijeas.org/proteolysis-texture-and-microstructure-of-goat-cheese
Autor:
Maldonado, S., Burgos, Laura Silvina
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The parameters that allow us to decide acceptance or rejection of raw milk for cheese processing must be systematically evaluated. That´s the reason for what the objectives of this study were the following 1) to determine quality indices based on st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::75fa4892e2f741ef7166f8c8552bbdd6
http://www.ijetae.com/files/Volume5Issue10/IJETAE_1015_40.pdf
http://www.ijetae.com/files/Volume5Issue10/IJETAE_1015_40.pdf