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Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening
Copyright policy )Microsoft Academic Graph classification: Sheep milk Cheesemaking Leuconostoc biology.organism_classification biology Flavor Chemistry Glyceride Cold storage Ripening Cheese ripening Food science
Applied Microbiology and Biotechnology, Food Science, Dairy products, Microorganisms, Volatiles, Volatiles, Microorganisms, Dairy products
Applied Microbiology and Biotechnology, Food Science, Dairy products, Microorganisms, Volatiles, Volatiles, Microorganisms, Dairy products
Microsoft Academic Graph classification: Sheep milk Cheesemaking Leuconostoc biology.organism_classification biology Flavor Chemistry Glyceride Cold storage Ripening Cheese ripening Food science
- Universidade Católica Portuguesa Portugal
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Engels, W. (1997). Volatile and non-volatile compounds in ripened cheese: their formation and their contribution to yavour. Ph.D. dissertation, University of Agriculture, Wageningen, The Netherlands.
Fernandez del Pozo, B., Gaya, P., Medina, M., Rodriguez-Marin, A., & Nu n8ez, M. (1988). Changes in the micro#ora of La Serena ewe's milk cheese during ripening. Journal of Dairy Research, 55, 449}455.
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Fontecha, J., Pelaez, C., Ju aHrez, M., Requena, M. T., G oHmez, C., & Ramos, M. (1990). Biochemical and microbiological characteristics of artisanal hard goat's cheese. Journal of Dairy Science, 73, 1150}1157. [OpenAIRE]
- Universidade Católica Portuguesa Portugal