Effect of production factors and ripening conditions on the characteristics of Serra cheese
The individual and interactive effects of four production factors (amount of vegetable rennet, temperature of coagulation, pressing and salting of the fresh cheese) and two ripening factors (temperature and relative humidity) on microbiological, physico-chemical, biochemical, textural and sensory ch...
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| Other Authors: | , |
| Format: | article |
| Language: | eng |
| Published: |
2011
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.14/4235 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/4235 |