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Electroforesis cuantitativa del queso de bola.
(Universidad de Córdoba, Servicio de Publicaciones, 1979)
The extent of cheese ripening and the type of proteolysis have been studied on 12 samples of commercial bola cheese by combining quantitative PAGE electrophoresis and the spectrophotometric measurement of soluble tyrosine ...
Estudio electroforético comparativo de algunos quesos españoles
(Universidad de Córdoba, Servicio de Publicaciones, 1979)
The extent of cheese ripening has been estimated in 12 Spanish cheese varieties by measuring speetropliotometrically the concentration of soluble tyrosine and soluble tryptophane. By a quantitative disc electrophoretiquc ...
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 ...