Accelerated ripening of ewes' milk manchego cheese : the effect of elevated ripening temperatures
- Author
- GAYA, P; MEDINA, M; RODRIGUEZ-MARIN, M. A; NUNEZ, M
Inst. nacional investigaciones agrarias, dep. producción tecnología alimentos, Madrid 28080, Spain - Source
Journal of dairy science. 1990, Vol 73, Num 1, pp 26-32 ; ref : 28 ref
- CODEN
- JDSCAE
- ISSN
- 0022-0302
- Scientific domain
- Food science technology; Biotechnology; Animal sciences, zootechny, veterinary medicine
- Publisher
- American Dairy Science Association, Savoy, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Affinage fromage Analyse sensorielle Composition chimique Contrôle qualité Fromage chèvre Rhéologie Température Manchego
- Keyword (en)
- Cheese ripening Sensory analysis Chemical composition Quality control Goat milk cheese Rheology Temperature
- Keyword (es)
- Curación queso Análisis sensorial Composición química Control calidad Queso de cabra Reología Temperatura
- 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
- 5160261
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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DOI
10.3168/jds.S0022-0302(90)78641-9 
https://dx.doi.org/10.3168/jds.S0022-0302(90)78641-9
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