Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain
Short communication
Saved in:
Main Authors: | Morales, Pilar, Calzada, Javier, Fernández-García, Estrella, Núñez, Manuel |
---|---|
Format: | artículo biblioteca |
Language: | English |
Published: |
Elsevier
2006-07
|
Subjects: | Free fatty acids, Lipolysis, Cheeses, Curd, Micrococcus, |
Online Access: | http://hdl.handle.net/10261/41806 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain
by: Morales, P., et al.
Published: (2006) -
Volatile compounds in cheeses made with Micrococcus sp. INIA 528 milk culture or high enzymatic activity curd
by: Morales, P., et al.
Published: (2010) -
Purification and characterization of an extracellular tributyrin esterase produced by a cheese isolate, Micrococcus sp. INIA 528
by: Fernández, J., et al.
Published: (2004) -
Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk
by: Alonso, R., et al.
Published: (2013) -
Effect of a bacteriocin-producing Lactococcus lactis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispánico cheese
by: Ávila Arribas, Marta, et al.
Published: (2007)