ShareEFFECTS OF FREEZING ON THE SOLUBLE NITROGEN FRACTION OF CABRALES CHEESE.
Author(s) : RAMOS M.
Type of article: Article
Summary
STUDY OF CHANGES IN FREE AMINO-ACID AND SOLUBLE NITROGEN CONTENTS IN SAMPLES OF THIS SPANISH CHEESE FROZEN STORED FOR 4 OR 8 MONTHS PRIOR TO CURING. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-224444.
Details
- Original title: EFFECTS OF FREEZING ON THE SOLUBLE NITROGEN FRACTION OF CABRALES CHEESE.
- Record ID : 1988-0219
- Languages: English
- Source: J. agric. Food Chem. - vol. 24 - n. 4
- Publication date: 1987
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Indexing
- Themes: Milk and dairy products
- Keywords: Freezing; Cheese; Amino acid
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- Author(s) : MERZAMETOV M., GADZHIEVA L.
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