Detail publikace

Chemical and biochemical processes during ripening of cheeses

VÍTOVÁ, E.

Originální název

Typ

článek ve sborníku ve WoS nebo Scopus

Jazyk

angličtina

Originální abstrakt

During process of cheeses ripening all major components of milk e.g. lipids, proteins and lactose are changed. Cheeses acquires its characteristic aroma, flavour and texture. The flavours of different cheeses result from the use of different microbial starter cultures, varying incubation times and conditions, and the inclusion or omission of secondary microbial species late in the fermentation process.

Klíčová slova v angličtině

cheese, ripening

Autoři

VÍTOVÁ, E.

Vydáno

1. 9. 1999

Nakladatel

Brno University of Technology, Faculty of Chemistry

Místo

Brno

Strany od

100

Strany do

100

Strany počet

BibTex

@inproceedings{BUT3312,
  author="Eva {Vítová}",
  title="Chemical and biochemical processes during ripening of cheeses",
  booktitle="Chemistry and Life",
  year="1999",
  pages="1",
  publisher="Brno University of Technology, Faculty of Chemistry",
  address="Brno"
}