Contribución al estudio de tipificación del queso Idiazábal

  1. L. Rodríguez 1
  2. Y. Barcina 1
  3. G. Ros 1
  4. F. Rincón 1
  1. 1 Dpto. de Ciencias Socio-Sanitarias. Facultad de Veterinaria. Universidad de Murcia
Aldizkaria:
Alimentaria: Revista de tecnología e higiene de los alimentos

ISSN: 0300-5755

Argitalpen urtea: 1988

Zenbakia: 189

Orrialdeak: 57-59

Mota: Artikulua

DIALNET GOOGLE SCHOLAR

Beste argitalpen batzuk: Alimentaria: Revista de tecnología e higiene de los alimentos

Laburpena

Idiazabal cheese is a Spanish variety, manufactured in Vasque Country with sheep´s milk. Recently the apellation of origin has been aproved. The present study was undertaken to investigate some physico-chemical characteristics during the first 75 days of ripening period in Idiazabal cheese: total solids-not-fat, protein, fat, ashes, sodium cloride and refractive index.

Datuen iturria: Dialnet