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Principales componentes nitrogenados del queso de la Serena
(Universidad de Córdoba, Servicio de Publicaciones, 1978)
Fourteen samples of ripened cheese, typical of the "Serena" (province of Badhrjoz, Spain), from different craft industries, have been a]nined for their contents in several nitrogen fractions and free amino acids. The mean ...
Estudio de algunas floras microbianas del queso de la Serena
(Universidad de Córdoba, Servicio de Publicaciones, 1978)
The microbial flora has been studied on eleven ripened cheese type "Serena" (Spain) made with raw ewe milk. The microbial group analysed included: total viable counts, Lactic streptococci, lactobacilli, micrococci and ...