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Proteolisis del queso manchego: evolución de los aminoácidos libres
(Universidad de Córdoba, Servicio de Publicaciones, 1982)
During the ripening of three diffe"rent series of Manchego cheese the evolution of free amino. acids was followed by a semiquantitative method. A total of 13-14 free amino acids were identified. Total free amino acids ...
Proteolisis del queso manchego: cambios en la distribución del nitrógeno soluble
(Universidad de Córdoba, Servicio de Publicaciones, 1982)
During the ripening of three different series of Manchego cheese, the soluble nitrogen increased in six months to about 23 percent of total nitrogen in two of the series, and to 30 percent in the third series. About half ...