IDENTIFICATION OF VOLATILE COMPOUNDS, FREE AMINO ACIDS THROUGH CHROMATOGRAPHY AND SENSORY PROPERTIES OF THE PASTA FILATA CHEESES KNOWN AS MOMPOSINO IDENTIFICACIÓN DE COMPUESTOS VOLATILES, AMINOÁCIDOS LIBRES POR CROMATOGRAFÍA Y LAS PROPIEDADES SENSORIALES DE LOS QUESOS DE PASTA HILADA CONOCIDO COMO MOMPOSINO

The cheese known as Momposino is a Colombian variety of pasta filata cheese. For this investigation, several cheese-production technologies were identified as follows: techniques 1 and 2, for cheeses elaborated from raw milk (such as autochthonous cheeses): technique 3, for cheeses made with pasteur...

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Autores principales: Myriam LONDOÑO O, José U SEPÚLVEDA V, Víctor HIGUERA M
Formato: article
Lenguaje:EN
Publicado: Universidad de Antioquia 2011
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Acceso en línea:https://doaj.org/article/a753c6659c224871981f772322568a2b
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