Now showing items 1-2 of 2

    • Distribución del nitrógeno soluble del queso de Mahón 

      Beltrán de Heredia, F.; Alcalá, M.; Marcos, A.; Esteban, M. Asunción (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 

      Mora, M. Teresa; Marcos, A. (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 ...