Microbiological and biochemical special features of ripening of thecheese manufactured with P.roqueforti
- Autores: Sadovaya T.N.1, Shabanova O.V.1, Sadovaya TN1, Shabanova OV1
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Afiliações:
- Edição: Nº 6 (2011)
- Páginas: 20-21
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322242
- ID: 322242
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Texto integral
Resumo
Results of the study of microbiological and biochemical special issues of ripening of the cheese received with
P. roqueforti application are given.
P. roqueforti application are given.
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Bibliografia
- Гудков А.В. Сыроделие: технологические, биологические и физико-химические аспекты. - М.: ДеЛи принт, 2003.
- Шергина И.А., Перфильев Г.Д., Остроухова И.Л. и др. Особенности биотехнологии и выработки сыров с плесневой микрофлорой по всей массе // Сыроделие и маслоделие. 2006. № 5.
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