Acidity, microbial, organic and free amino acids development during fermentation of skimmed milk, Kishk
- Author
- DAMIR, A. A; SALAMA, A. A; SAFWAT MOHAMED, M
Univ. Alexandria, food industries dep., fac. agriculture, Alexandria, Egypt - Source
Food chemistry. 1992, Vol 43, Num 4, pp 265-269 ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide organique Aminoacide Analyse sensorielle Bactérie lactique Composition chimique Contrôle microbiologique Fermentation Produit laitier Protéolyse Yaourt Aliment traditionnel Kishk Moyen Orient Asie
- Keyword (en)
- Organic acids Aminoacid Sensory analysis Lactic acid bacteria Chemical composition Microbiological testing Fermentation Dairy product Proteolysis Yogurt Traditional food stuff Middle east Asia
- Keyword (es)
- Acido orgánico Aminoácido Análisis sensorial Bacteria láctica Composición química Control microbiológico Fermentación Producto lácteo Proteolisis Yogur Oriente Medio Asia
- 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
- 5266574
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
10.1016/0308-8146(92)90210-S 
https://dx.doi.org/10.1016/0308-8146(92)90210-S
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