Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of Cheeses

Cheeses are produced by many different procedures, giving rise to many types differing in ripening time, size, shape, chemical composition, color, texture, and sensory properties. As the first step in a large project, our aim was to characterize and quantify the major sources of variation in cheese...

Descripción completa

Detalles Bibliográficos
Autores principales: Bittante, Giovanni, Amalfitano, Nicolò, Cipolat-Gotet, Claudio, Lombardi, Angiolella, Stocco, Giorgia, Tagliapietra, Franco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778634/
https://www.ncbi.nlm.nih.gov/pubmed/36553784
http://dx.doi.org/10.3390/foods11244041

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778634/
https://www.ncbi.nlm.nih.gov/pubmed/36553784
http://dx.doi.org/10.3390/foods11244041

Ejemplares similares