SCOPUS 정보 검색 플랫폼

Volumn 69, Issue 2, 2002, Pages 281-292

Influence of selected factors on browning of Camembert cheese

(6) Carreira, Alexandra a Dillinger, Klaus b Eliskases Lechner, Frieda b Loureiro, Virgílio a Ginzinger, Wolfgang b Rohm, Harald c

a INSTITUTO SUPERIOR DE AGRONOMIA (Portugal)

b Bundesanstalt für Alpenländische Milchwirtschaft ^* (Austria)

c UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES (Austria)

Author keywords

Browning; Camembert cheese; Manganese; Tyrosine; Yarrowia lipoytica

Indexed keywords

ANIMAL; CHEESE; COLOR; FOOD MICROBIOLOGY; MANGANESE; PENICILLIUM; PIGMENTS; SUPPORT, NON-U.S. GOV'T; TYROSINE; YARROWIA; ANIMALS; PIGMENTS, BIOLOGICAL;

PENICILLIUM; YARROWIA; YARROWIA LIPOLYTICA;

MANGANESE; PIGMENT; TYROSINE;

ANIMAL; ARTICLE; BIOSYNTHESIS; CHEESE; COLOR; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; PENICILLIUM; YARROWIA;

EID: 0036558469 PISSN: 00220299 EISSN: None Source Type: Journal
DOI: 10.1017/S0022029902005393 Document Type: Article

Times cited : (12)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.