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Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estre...
Tavaria, Freni K.; Franco, Inmaculada; Carballo, F. Javier; Malcata, F. XavierFour batches of Serra da Estrela cheese originating from as many dairy farms were sampled throughout the ripening period, and assayed for the evolution of free amino acid (FAA) content, total nitrogen content (TN), water-soluble nitrogen content (WSN), trichloroacetic acid-soluble nitrogen content (TCASN) and phosphotungstic acid-soluble nitrogen content (PTASN). The WSN content increased from 1% (on the day of...
Data: 2003
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Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
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