Comparative biochemical evolution during ripening of bovine, ovine and caprine cheeses manufactured with extracts of flowers of Cynara cardunculus
Changes in the main physicochemical and biochemical characteristics of bovine, ovine and caprine milk cheeses manufactured with aqueous extracts of flowers of Cynara cardunculus were studied throughout ripening (0 – 68 days). At the end of ripening the pH in the centre was (mean ± ISD) 5.05±0.07, 5....
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Texto completo: | http://hdl.handle.net/10400.14/6659 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6659 |