Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese

International Dairy Journal

Volumn 13, Issue 7, 2003, Pages 537-545

  Tavaria, Freni K ^a   Franco, Inmaculada ^b   Carballo, F Javier ^b   Malcata, F Xavier ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Cheesemaking; Dairy foods; Ewe's milk; Free amino acids; Nitrogen fractions; Processing; Proteolysis; Serra da Estrela cheese

Indexed keywords

EID: 0037967959     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(03)00060-8     Document Type: Article

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