The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese

Food Research International

Volumn 40, Issue 10, 2007, Pages 1220-1226

  Sihufe, Guillermo A ^a   Zorrilla, Susana E ^a   Mercanti, Diego J ^a   Perotti, María C ^a   Zalazar, Carlos A ^a   Rubiolo, Amelia C ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Cheese; FFAs; Lipolysis; Reggianito Argentino; Ripening; Temperature

Indexed keywords

ATMOSPHERIC HUMIDITY; BIOASSAY; DAIRY PRODUCTS; FATTY ACIDS; PHYSICAL CHEMISTRY;

LIPOLYSIS; REGGIANITO ARGENTINO; RIPENING;

OILS AND FATS;

EID: 35348962632     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.07.003     Document Type: Article

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