Přístupnostní navigace
E-přihláška
Vyhledávání Vyhledat Zavřít
Detail publikace
VÍTOVÁ, E.
Originální název
Chemical and biochemical processes during ripening of cheeses
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
Vydáno
1. 9. 1999
Nakladatel
Brno University of Technology, Faculty of Chemistry
Místo
Brno
Strany od
100
Strany do
Strany počet
1
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" }