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Título:
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Effect of time, temperature and extraction method on the trichloroacetic acid soluble nitrogen of cheese
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Autores:
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POLYCHRONIADOU, ANNA ;
MICHAELIDOU, ALEXANDRA ;
PASCHALOUDIS, NICOLAOS
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Tipo de documento:
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texto impreso
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ISBN/ISSN/DL:
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32152
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Nota general:
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ISBN:
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Langues:
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Inglés
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Clasificación:
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EXTRACCIÓN
QUESO
TEMPERATURA
TIEMPO
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Resumen:
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The effect of time, temperature and extraction method on the level of 12% trichloroacetic acid-soluble nitrogenous compounds (TCA-SN) of cheese was investigated. Analysis of the variance indicated significant differences due to all main effects (P(0.05) but the differences induced by time and temperature were very small and of no practical interest. On the contrary, extraction method substantially affected TCA-SN. The composition of cheese extracts signifiantly varied both quantitatively and qualitatively
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Nota de contenido:
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En: International Dairy Journal. -- (9) : 559-568 (1999)
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