[Ripening of the Tollense cheese in foil as compared with the conventional technology. 2. Biochemical studies].
D000143:Acids / Q000032:analysis / Q000378:metabolism; D002611:Cheese / Q000032:analysis*; D005223:Fats / Q000378:metabolism; D005504:Food Analysis; D005511:Food Handling; D005516:Food Microbiology; D005859:Germany, East; D006863:Hydrogen-Ion Concentration; D007202:Indicators and Reagents; D007773:Lactates / Q000032:analysis; D007778:Lactobacillus / Q000378:metabolism; D008049:Lipase / Q000378:metabolism; D008722:Methods; D009584:Nitrogen / Q000032:analysis; D011506:Proteins / Q000378:metabolism; D013649:Taste; D013997:Time Factors
D000143:Acids; D005223:Fats; D007202:Indicators and Reagents; D007773:Lactates; D011506:Proteins; D008049:Lipase; D009584:Nitrogen
Beiträge zur Reifung von Tollenser Käse in Folie im Vergleich zur herkömmlichen Technologie. 2. Biochemische Untersuchungen.