Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese
The aim of this study was to determine the influence of microbial (commercial starter) culture on concentration of total free amino groups (amino acids) in cheeses in different ripening stages. Free amino groups were determined by reaction with ninhydrin with cadmium (Cd) in the water soluble cheese...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2013-03-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=144664 |
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