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Pregled bibliografske jedinice broj: 540359

Časopis

Autori: Tudor Kalit, Milna; Kalit, Samir; Kelava, Nikolina; Havranek, Jasmina
Naslov: Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening
( Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening )
Izvornik: International journal of dairy technology (1364-727X) 65 (2012), 4; 555-560
Vrsta rada: članak
Ključne riječi: cheese ripening; physicochemical composition; proteolysis; Croatian cheese in a sack
( cheese ripening; physicochemical composition; proteolysis; Croatian cheese in a sack )
Sažetak:
The aim of this study was to research differences in physicochemical parameters between Croatian cheese in a lamb skin sack (Sir iz misine) and cheese in a rind throughout ripening. Cheese in a sack had significantly (P < 0.05) lower content of total solids, fat, proteins and salt which showed the ‘protective’effect of skin sack and higher permeability of natural rind. The water-soluble nitrogen in the total nitrogen(%TN) and 12% trichloroacetic acid-soluble nitrogen (%TN) at the end of ripening was significantly P < 0.05) higher in cheese in a sack than in cheese in a rind which indicates intensive proteolysis in cheese in a sack.
Projekt / tema: 178-1782128-2124, 178-1782128-2127, 178-1782128-2121
Izvorni jezik: eng
Rad je indeksiran u
bazama podataka:
Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Kategorija: Znanstveni
Znanstvena područja:
Poljoprivreda (agronomija)
URL Internet adrese: http://onlinelibrary.wiley.com/doi/10.1111/j.1471-0307.2012.00851.x/abstract
Broj citata:
Altmetric:
DOI: 10.1111/j.1471-0307.2012.00851.x
URL cjelovitog teksta:
Google Scholar: Physicochemical differences between Croatian cheese matured in a lamb skin sack (Sir iz misine) and cheese matured in a rind throughout ripening
Upisao u CROSBI: skalit@agr.hr (skalit@agr.hr), 15. Stu. 2011. u 13:08 sati



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