Flavor enhancement, by lipase addition, of Ras cheese made from reconstituted milk
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 19 (4) , 277-286
- https://doi.org/10.1016/0308-8146(86)90051-8
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Microstructure, free amino acids and free fatty acids in Ras cheeseFood Chemistry, 1984
- Effect of lipases on the ripening of Egyptian Ras cheeseJournal of Dairy Research, 1978
- Effects of Added Microbial and Animal Lipases on Protein Hydrolysis in Blue Cheese made with Pasteurized MilkJournal of Dairy Science, 1978
- Les acides gras libres du fromageLe Lait, 1967