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Caseínas y polipéptidos insolubles del queso de Mahón
(Universidad de Córdoba, Servicio de Publicaciones, 1982)
Protein breakdown in natural (non processed) Mahon cheese is greater than in processed and grated cheese, because the latter are made from green cheese and the processing temperature inactivates the proteolytic systems of ...
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 ...