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: | , , |
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| 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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