MICROBIOLOGICAL AND CHEMICAL-CHANGES DURING RIPENING OF VACUUM-PACKED MANCHEGO CHEESE

被引：0
|
作者：
NUNEZ, M [1 ]
MEDINA, M [1 ]
GAYA, P [1 ]
BAUTISTA, L [1 ]
机构：
[1] INST NACL INVEST AGR,DEPT BIOQUIM & MICROBIOL,MADRID,SPAIN
来源：
JOURNAL OF APPLIED BACTERIOLOGY | 1985年 / 59卷 / 06期
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：R23 / R23
页数：1
相关论文
共 50 条
  • [21] Changes in hygienic quality of vacuum-packed pork during storage
    Nápravníková, E
    Vorlová, L
    Malota, L
    ACTA VETERINARIA BRNO, 2002, 71 (02) : 255 - 262
  • [22] Ripening control of Manchego type cheese salted by brine vacuum impregnation
    Guamis, B
    Trujillo, AJ
    Ferragut, V
    Chiralt, A
    Andres, A
    Fito, P
    INTERNATIONAL DAIRY JOURNAL, 1997, 7 (2-3) : 185 - 192
  • [23] Changes in chemical, sensory and rheological characteristics of Manchego cheeses during ripening
    González-Viñas, MA
    Poveda, J
    Ruiz, AG
    Cabezas, L
    JOURNAL OF SENSORY STUDIES, 2001, 16 (04) : 361 - 371
  • [24] Seasonal variations in the free fatty acid composition of Manchego cheese and changes during ripening
    Poveda, JM
    Pérez-Coello, MS
    Cabezas, L
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2000, 210 (05) : 314 - 317
  • [25] Seasonal variations in the free fatty acid composition of Manchego cheese and changes during ripening
    J. M. Poveda
    M. S. Pérez-Coello
    L. Cabezas
    European Food Research and Technology, 2000, 210 : 314 - 317
  • [26] Chemical and microbiological changes during ripening of Iranian salt-substituted probiotic white cheese
    Gheisari, H.R., 1600, North University of Baia Mare, 62A DR. VICTOR BABES STREET, , 430083, Romania (06):
  • [27] CHEMICAL AND MICROBIOLOGICAL CHANGES DURING RIPENING OF IRANIAN SALT-SUBSTITUTED PROBIOTIC WHITE CHEESE
    Gheisari, H. R.
    Aminlari, M.
    Sabbagh, N.
    Moraveji, M.
    CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2014, 6 (02) : 102 - 115
  • [28] Influence of Australian native herbs on the maturation of vacuum-packed cheese
    Agboola, SO
    Radovanovic-Tesic, M
    LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2002, 35 (07): : 575 - 583
  • [29] SENSORIAL AND MICROBIOLOGICAL INVESTIGATION OF SLICED VACUUM-PACKED SMOKED SALMON
    HILDEBRANDT, G
    EROL, I
    ARCHIV FUR LEBENSMITTELHYGIENE, 1988, 39 (05): : 120 - 123
  • [30] A STUDY OF THE CHEMICAL-CHANGES OF FAT DURING RIPENING OF SALAMI SAUSAGE
    MELGAR, MJ
    BERIAIN, MJ
    BELLO, J
    REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1990, 30 (03): : 363 - 370
12345