Bitterness in cheeses: some factors related to its development
DOI:
https://doi.org/10.5433/1679-0359.1992v13n1p83Keywords:
Bitterness, Starter Cultures, Curding agents.Abstract
This paper approaches the main factors related to the development of bitterness in cheese, their behavior and the compounds originated in the process.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 1992 Elisa Helena Giglio Ponsano, Tânia Mara Megumi Shibata, Marcos Franke Pinto
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Semina: Ciências Agrárias adopts the CC-BY-NC license for its publications, the copyright being held by the author, in cases of republication we recommend that authors indicate first publication in this journal.
This license allows you to copy and redistribute the material in any medium or format, remix, transform and develop the material, as long as it is not for commercial purposes. And due credit must be given to the creator.
The opinions expressed by the authors of the articles are their sole responsibility.
The magazine reserves the right to make normative, orthographic and grammatical changes to the originals in order to maintain the cultured standard of the language and the credibility of the vehicle. However, it will respect the writing style of the authors. Changes, corrections or suggestions of a conceptual nature will be sent to the authors when necessary.
