Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Thomas G. Bontinis"'
Publikováno v:
Fermentation, Vol 8, Iss 1, p 20 (2022)
Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk, without starter cultures, and the changes in microbiological and biochemical characteristics were studied during ripening and storage. Mesophilic lactic acid bacter
Externí odkaz:
https://doaj.org/article/82c89779a4d844f38f5a23221405183e
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 4, Pp 496-510 (2017)
The microbiological quality of and changes in the main physicochemical parameters, together with the evolution of proteolysis, lipolysis and volatile profiles of soft Xinotyri, a traditional Greek acid-curd cheese (pH≈4.4, moisture 65 %, salt 1 %)
Externí odkaz:
https://doaj.org/article/5345784aa5d64d06a486a0237809222b
Publikováno v:
Food technology and biotechnology. 55(4)
The microbiological quality of and changes in the main physicochemical parameters, together with the evolution of proteolysis, lipolysis and volatile profiles of soft Xinotyri, a traditional Greek acid-curd cheese (pH≈4.4, moisture 65%, salt 1%) ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f572a88b2f6269483c5caefbeb162ce7
https://pubmed.ncbi.nlm.nih.gov/29540984
https://pubmed.ncbi.nlm.nih.gov/29540984
Publikováno v:
Food Technology and Biotechnology
Volume 55
Issue 4
Food Technology and Biotechnology, Vol 55, Iss 4, Pp 496-510 (2017)
Volume 55
Issue 4
Food Technology and Biotechnology, Vol 55, Iss 4, Pp 496-510 (2017)
U radu su ispitani sljedeći parametri: mikrobiološka kakvoća, promjene u glavnim fizikalno-kemijskim značajkama i tijeku proteolize i lipolize te udjelu hlapljivih sastojaka u mekanom siru Xinotyri, tradicionalnom grčkom kiselom siru (pH vrijedn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d14ffcc8aa726f412f40401a11c739aa
https://hrcak.srce.hr/file/283749
https://hrcak.srce.hr/file/283749