γ-Aminobutyric acid as an indicator of fermentative processes responsible for the formation of holes typical in Montasio cheese

Milchwissenschaft

Volumn 53, Issue 4, 1998, Pages 202-206

  Innocente, Nadia ^a   Corradini, C ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032382351     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

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2. CORRADINI, C, INNOCENTE, N.: In Proc. Cheese Ripening Congr. Delft 1 June (1995)
3. RESMINI, P., PELLEGRINO, L, PAZZAGLIA, C, HOGENBOOM, J.A.: Milk-Cheese Sci. Tech. 36 557-592 (1985)
4. RESMINI, P., HOGENBOOM, J.A., PAZZAGLIA, C., PELLEGRINO, L: Milk-Cheese Sci. Tech. 1 7-19 (1993)
5. BERTACCO, G., GIOMO, A., BOSCHELLE, O., CORRADINI, C.: Milk-Cheese Sci. Tech. 45 421-441 (1994)
6. INNOCENTE, N.: Lait 77 359-369 (1997)
7. BERTACCO, G., BOSCHELLE, O., LERCKER, G.: Milchwissenschaft 47 348-350 (1992)
8. nd CISETA, Cernobbio (Co) (1995)