Now showing items 1-2 of 2

    • Principales componentes nitrogenados del queso de la Serena 

      Fernández-Salguero Carretero, J.; Marsilla de Pascual, B.A.; Barreto Matos, Juan (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 ...
    • Principales componentes químicos y parámetros físicos del queso de la Serena 

      Marsilla de Pascual, B.A. (Universidad de Córdoba, Servicio de Publicaciones, 1979)
      The gross chemical composition, some mineral compounds, pH and aw of fourteen samples of commercial "Serena" cheese have been determined. Mean values for chemical components (as p. 100 of total weight) were: moisture 41.8, ...