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Distribución del nitrógeno soluble del queso de Mahón
(Universidad de Córdoba, Servicio de Publicaciones, 1982)
Non-processed Mahan cheese was relatively low in soluble nitrogen (23,6 p.100 of total N) due to high salt content, that reduces the ali.l to a low level and inhibits beta-casein hydrolysis.-""Processed cheeses and particulary ...
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 ...