Free fatty acid profiles of Reggianito Argentino cheese produced with different starters

International Dairy Journal

Volumn 15, Issue 11, 2005, Pages 1150-1155

  Perotti, M C ^a,b   Bernal, S M ^a   Meinardi, C A ^a   Zalazar, C A ^a,c  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c Researcher of Consejo Nacional de Investigaciones Cientificas y Tecnológicas

Author keywords

Lipolysis; Reggianito Argentino; Starters

Indexed keywords

FREE FATTY ACIDS (FFA); LACTOBACILLUS HELVETICUS; LINEAR DISCRIMINANT ANALYSIS; REGGIANITO ARGENTINO CHEESES;

FATTY ACIDS; GAS CHROMATOGRAPHY; PRINCIPAL COMPONENT ANALYSIS;

DAIRY PRODUCTS;

LACTOBACILLUS; LACTOBACILLUS HELVETICUS;

EID: 21744459073     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.11.005     Document Type: Article

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