Manipulation of the NSLAB population in cheddar cheese : effect on sensory character
- Author
- BANKS, J. M1 ; MUIR, D. D1 ; WILLIAMS, A. G1
[1] Hannah Research Institute, Ayr KA6 5HL, Scotland, United Kingdom - Conference title
- Cheese Science '98
- Conference name
- Cheese Science '98 (Melbourne 1998-07-01)
- Source
Australian Journal of Dairy Technology. 1998, Vol 53, Num 2 ; p. 126 ; ref : 2 ref
- CODEN
- AJDTAZ
- ISSN
- 0004-9433
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Australian Society of Dairy Technology, Melbourne
- Publication country
- Australia
- Document type
- Conference Paper
- Language
- English
- Keyword (fr)
- Agent technologique Bactérie lactique Cheddar Espèce Identification Propriété organoleptique Qualité Fromage à pate dure Technologie fromagère
- Keyword (en)
- Conditioner Lactic acid bacteria Cheddar Species Identification Organoleptic properties Quality Hard cheese Cheesemaking
- Keyword (es)
- Agente tecnológico Bacteria láctica Cheddar Especie Identificación Propiedad organoléptica Calidad Queso duro Tecnología quesera
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2381633
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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