Free fatty acid profile and sensory characteristics of Reggianito cheese produced with different starters;Perfil de ácidos grasos libres y características sensoriales de quesos reggianito elaborados con diferentes fermentos

Grasas y Aceites

Volumn 59, Issue 2, 2008, Pages 152-159

  Perotti, M C ^a,b   Bemal, S ^a   Wolf, V ^a   Zalazar, C A ^a,b  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

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

Author keywords

Lipolysis; Reggianito cheese; Selected starters; Sensory analysis

Indexed keywords

BIOCHEMICAL REACTIONS; LACTOBACILLUS HELVETICUS; LIPOLYSIS; RIPENING PERIODS; SELECTED STRAINS; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; SENSORY QUALITIES;

DISCRIMINANT ANALYSIS; FATTY ACIDS; PRINCIPAL COMPONENT ANALYSIS; SENSORY PERCEPTION; STARTERS;

FLOOD CONTROL;

LACTOBACILLUS HELVETICUS;

EID: 54149085216     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2008.v59.i2.504     Document Type: Article

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