Study of the biochemical changes during ripening of Ahumado de Áliva cheese: A Spanish traditional variety

Food Chemistry

Volumn 74, Issue 4, 2001, Pages 463-469

  Franco, I ^a   Prieto, B ^a   Urdiales, R ^b   Fresno, J M ^b   Carballo, J ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITY OF LEÓN   (Spain)

Author keywords

Ahumado de liva cheese; Biochemical changes; Cow cheese; Lipolysis; Proteolysis; Ripening

Indexed keywords

CASEIN; FAT; LACTOSE; NITROGEN;

ACIDITY; ARTICLE; AUTOOXIDATION; BIOCHEMISTRY; CHEESE; CHEMICAL COMPOSITION; CONTROLLED STUDY; DEGRADATION; FOOD HANDLING; FOOD PROCESSING; LIPOLYSIS; MATURATION; MILK; PH; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; SPAIN;

EID: 0034882823     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00164-9     Document Type: Article

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