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Changes in the Contents of Free Fatty Acids of the Semisoft White Mould Cheese Ripened by Penicillium caseicolum

机译：由Penicillium cossicolum成熟的半垫白色模具奶酪的游离脂肪酸含量的变化

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Tomokichi TSUGO; Hiroatsu MATSUOKA; Takao FUJIMORI;
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年度 1964
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1. Changes of composition and free fatty acid contents of Urfa cheeses (a white-brined Turkish cheese) during ripening: Effects of heat treatments and starter cultures [J] . Ahmet Ferit Atasoy, Hueseyin Tuerkoglu Food Chemistry . 2008,第3期

机译：Urfa奶酪（白色土耳其土耳其奶酪）成熟期间组成和游离脂肪酸含量的变化：热处理和发酵剂培养的影响
2. Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening [J] . Nihat Akin, Serdar Aydemir, Celalettin Kocak, Food Chemistry . 2003,第1期

机译：白腌制奶酪成熟过程中游离脂肪酸含量和感官特性的变化
3. High-pressure treatment applied throughout ripening of a goat cheese caused minimal changes on free fatty acids content and oxidation in mature cheese. [J] . Delgado F. J, Gonzalez-Crespo J, Cava R, Dairy science & technology . 2012,第3期

机译：在山羊奶酪的整个熟化过程中施加的高压处理对成熟奶酪中的游离脂肪酸含量和氧化作用的影响很小。
4. The Investigation of Ripening Process and Quality Analysis of Cheeses Produced of Milk with the Modified Free Fatty Acids Composition [C] . Szo(l)tysik M, Janeczek W, Kupczy(n)ki R, 16th International congress on animal hygiene : animal hygiene, health and welfare as corner stones of sustainable animal production . 2013

机译：改性脂肪酸组成牛奶制奶酪的成熟过程研究及质量分析
5. N-3 fatty acids and juvenile traumatic brain injury: Effects of dietary n-3 fatty acid content, n-3 fatty acid status, and orally dosed fish oil on sensorimotor and biochemical outcomes. [D] . Russell, Kristin L. 2013

机译：N-3脂肪酸和青少年脑外伤：饮食中n-3脂肪酸含量，n-3脂肪酸状态和口服鱼油对感觉运动和生化结果的影响。
6. Effect of Dietary Hazelnut Peels on the Contents of Fatty Acids Cholesterol Tocopherols and on the Shelf-Life of Ripened Ewe Cheese [O] . Vita Maria Marino, Teresa Rapisarda, Margherita Caccamo, 2021

机译：饮食榛子剥离对脂肪酸胆固醇生育酚含量的影响以及成熟的EWE奶酪的保质期
7. Studies on the Manufacture of Semisoft White Mould Cheese Ripened by Penicillium caseicolum [O] . Tomokichi TSUGO, Hiroatsu MATSUOKA 1963

机译：青霉属植物成熟的半颌骨奶酪制造研究

Changes in the Contents of Free Fatty Acids of the Semisoft White Mould Cheese Ripened by Penicillium caseicolum

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