Accumulation of free amino acids during the ripening process of White soft cheese

[摘要] On the basis of the results got by Aminoanalyzer Beckam automatic 120 C for the influence of the ripening up to 60 days on the changes in free amino acids content of soft white cheese made from cows milk, could be concluded: According to...

[学科分类] 工程和技术（综合）

[关键词] white soft cheese;ripening;free amino acids