Accelerated ripening of a Saint-Paulin cheese variant by addition of heat-shocked lactobacillus suspensions

Guardado en:
Detalles Bibliográficos
Autores principales: Castañeda, R., Vassal, L., Gripon, J.-C., Rousseau, Micheline, INTI-Lácteos. Buenos Aires, AR, Station de Recherches Laitieres. INRA. Jouy-en-Josas, FR
Formato: article
Lenguaje:Inglés
Publicado: Association for the Advancement of Dairy Science 1990
Materias:
Quesos
Maduración
Lactobacilo
Tratamientos térmicos
Aceleración
Resistencia térmica
Proteinasas
Peptidasas
Proteólisis
Acceso en línea:http://www-biblio.inti.gob.ar:80/gsdl/collect/inti/index/assoc/HASHccf8.dir/doc.pdf
Aporte de:
Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI) de INTI
id I60-R166HASHccf8eaeed3ba8d96496aff
record_format dspace
institution INTI
institution_str I-60
repository_str R-166
collection Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
language Inglés
orig_language_str_mv eng
topic Quesos
Maduración
Lactobacilo
Tratamientos térmicos
Aceleración
Resistencia térmica
Proteinasas
Peptidasas
Proteólisis
spellingShingle Quesos
Maduración
Lactobacilo
Tratamientos térmicos
Aceleración
Resistencia térmica
Proteinasas
Peptidasas
Proteólisis
Castañeda, R.
Vassal, L.
Gripon, J.-C.
Rousseau, Micheline
INTI-Lácteos. Buenos Aires, AR
Station de Recherches Laitieres. INRA. Jouy-en-Josas, FR
Accelerated ripening of a Saint-Paulin cheese variant by addition of heat-shocked lactobacillus suspensions
format article
author Castañeda, R.
Vassal, L.
Gripon, J.-C.
Rousseau, Micheline
INTI-Lácteos. Buenos Aires, AR
Station de Recherches Laitieres. INRA. Jouy-en-Josas, FR
author_facet Castañeda, R.
Vassal, L.
Gripon, J.-C.
Rousseau, Micheline
INTI-Lácteos. Buenos Aires, AR
Station de Recherches Laitieres. INRA. Jouy-en-Josas, FR
author_sort Castañeda, R.
title Accelerated ripening of a Saint-Paulin cheese variant by addition of heat-shocked lactobacillus suspensions
title_short Accelerated ripening of a Saint-Paulin cheese variant by addition of heat-shocked lactobacillus suspensions
title_full Accelerated ripening of a Saint-Paulin cheese variant by addition of heat-shocked lactobacillus suspensions
title_fullStr Accelerated ripening of a Saint-Paulin cheese variant by addition of heat-shocked lactobacillus suspensions
title_full_unstemmed Accelerated ripening of a Saint-Paulin cheese variant by addition of heat-shocked lactobacillus suspensions
title_sort accelerated ripening of a saint-paulin cheese variant by addition of heat-shocked lactobacillus suspensions
publisher Association for the Advancement of Dairy Science
publishDate 1990
url http://www-biblio.inti.gob.ar:80/gsdl/collect/inti/index/assoc/HASHccf8.dir/doc.pdf
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AT vassall acceleratedripeningofasaintpaulincheesevariantbyadditionofheatshockedlactobacillussuspensions
AT griponjc acceleratedripeningofasaintpaulincheesevariantbyadditionofheatshockedlactobacillussuspensions
AT rousseaumicheline acceleratedripeningofasaintpaulincheesevariantbyadditionofheatshockedlactobacillussuspensions
AT intilacteosbuenosairesar acceleratedripeningofasaintpaulincheesevariantbyadditionofheatshockedlactobacillussuspensions
AT stationderechercheslaitieresinrajouyenjosasfr acceleratedripeningofasaintpaulincheesevariantbyadditionofheatshockedlactobacillussuspensions
bdutipo_str Repositorios
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