Assessment of proteolysis and lipolysis in Serra cheese: effects of axial cheese location, ripening time and lactation season
The degrees of proteolysis and Iipolysis in Serra cheese were measured in cheese samples obtained from experiments laid out as a three-way facto rial design replicated twice. The independent variables studied were the location within the cheese (from the center to the surface), the position in the l...
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| Other Authors: | , |
| Format: | article |
| Language: | eng |
| Published: |
2011
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.14/6566 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6566 |