Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.provenance | CONICET | - |
| dc.creator | Ceruti, Roberto Julio | - |
| dc.creator | Zorrilla, Susana | - |
| dc.creator | Sabbag, Nora | - |
| dc.creator | Costa, Silvia | - |
| dc.creator | Sihufe, Guillermo Adrian | - |
| dc.date | 2016-12-15T21:16:29Z | - |
| dc.date | 2016-12-15T21:16:29Z | - |
| dc.date | 2014-11 | - |
| dc.date | 2016-12-12T13:44:43Z | - |
| dc.date.accessioned | 2019-04-29T15:36:39Z | - |
| dc.date.available | 2019-04-29T15:36:39Z | - |
| dc.date.issued | 2014-11 | - |
| dc.identifier | Ceruti, Roberto Julio; Zorrilla, Susana; Sabbag, Nora; Costa, Silvia; Sihufe, Guillermo Adrian; Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 67; 11-2014; 539-546 | - |
| dc.identifier | 1364-727X | - |
| dc.identifier | http://hdl.handle.net/11336/9530 | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/297696 | - |
| dc.description | The effects of increased initial ripening temperature on the sensory characteristics of Reggianito cheese were evaluated in relation to different temperature?time combinations. Control cheeses stored at 12°C for 6 months and experimental cheeses stored at 20°C for 2 or 4 weeks then at 12°C up to 6 months were analysed at 61, 124, and 180 days of ripening by physicochemical, microbiological and quantitative descriptive analysis. The use of an initial increased ripening temperature results in controlled and limited changes on mesophilic lactobacilli growth and in a mild acceleration of the sensory characteristic development of Reggianito cheese. | - |
| dc.description | Fil: Ceruti, Roberto Julio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina | - |
| dc.description | Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina | - |
| dc.description | Fil: Sabbag, Nora. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina | - |
| dc.description | Fil: Costa, Silvia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina | - |
| dc.description | Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Wiley Blackwell Publishing, Inc | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/1471-0307.12144 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.source.uri | http://hdl.handle.net/11336/9530 | - |
| dc.subject | REGGIANITO | - |
| dc.subject | CHEESE | - |
| dc.subject | SENSORY CHARACTERISTICS | - |
| dc.subject | RIPENING | - |
| dc.subject | INITIAL INCREASED TEMPERATURE | - |
| dc.subject | Alimentos y Bebidas | - |
| dc.subject | Otras Ingenierías y Tecnologías | - |
| dc.subject | INGENIERÍAS Y TECNOLOGÍAS | - |
| dc.title | Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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