期刊论文详细信息
Mljekarstvo | |
Contents of some organic acids during cheese ripening | |
Grüner, Matilda2  Horvatić, Marija1  | |
[1] Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb | |
关键词: ripening of " Zdenački" cheese; L and D lactic acid; citric acid; malic acid; | |
DOI : | |
学科分类:工程和技术(综合) | |
来源: Hrvatska Mljekarska Udruga | |
【 摘 要 】
Autochthone cheese, produced under industrial conditions, ripened for 6 weeks stored at 12 °C and at 85% of relative humidity. The change of lactose, free L- and D- lactic acid, citric acid and malic acid was established by the enzyme...
【 授权许可】
Unknown
【 预 览 】
Files | Size | Format | View |
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RO201911300069275ZK.pdf | 1306KB | download |