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http://hdl.handle.net/10261/291005
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Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Garde López-Brea, Sonia | |
dc.contributor.author | Gaya Sicilia, María Pilar | |
dc.contributor.author | Medina, Milagros | |
dc.contributor.author | Núñez Gutiérrez, Manuel | |
dc.date.accessioned | 2023-02-17T12:31:49Z | - |
dc.date.available | 2023-02-17T12:31:49Z | - |
dc.date.issued | 1997 | |
dc.identifier.citation | Biotechnology Letters 19: 1011-1014 (1997) | es |
dc.identifier.issn | 0141-5492 | |
dc.identifier.uri | http://hdl.handle.net/10261/291005 | - |
dc.description.abstract | Bacteriocin-producing Enterococcus faecalis INIA 4 was used as adjunct lactic culture at inoculum levels ranging from 0.003% to 0.10% in the manufacture of semi-hard cheese. Cheese made from milk with 0.003% adjunct culture had the most pronounced proteolysis and developed a characteristic cheese flavour faster than the rest, reaching in 30.4 days the flavour intensity score of a 45-day control cheese made without adjunct culture. | es |
dc.language.iso | eng | es |
dc.publisher | Springer Nature | es |
dc.rights | closedAccess | es_ES |
dc.title | Acceleration of flavour formation in cheese by a bacteriocin-producing adjunct lactic culture | es |
dc.type | artículo | es |
dc.identifier.doi | 10.1023/A1018451401925 | |
dc.identifier.e-issn | 1573-6776 | |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
dc.issue.number | 10 | es |
dc.journal.title | Biotechnology Letters | es |
dc.page.initial | 1011 | es |
dc.page.final | 1014 | es |
dc.volume.number | 19 | es |
item.grantfulltext | none | - |
item.openairetype | artículo | - |
item.cerifentitytype | Publications | - |
item.languageiso639-1 | en | - |
item.fulltext | No Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
Aparece en las colecciones: | (INIA) Artículos |
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