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La investigación científica en el queso Idiazabal

Albisu Aguado, Marta and Nájera Ortigosa, Ana Isabel and Pérez Elortondo, Francisco José and Renobales, Mertxe de and Rodríguez Barrón, Luis Javier and Ruiz de Gordoa Arroniz, Juan Carlos and Virto Lecuona, Maria Dolores (2008) La investigación científica en el queso Idiazabal. Revista Internacional de los Estudios Vascos = Nazioarteko Eusko Ikaskuntzen Aldizkaria = Revue Internationale des Etudes Basques = International Journal on Basque Studies (53). pp. 395-431. ISSN 0212-7016

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Official URL: http://www.euskomedia.org/analitica/15418

Abstract

Idiazabal cheese has been extensively studied from a scientific perspective for the last 15 years. The present article describes some of the main factors that directly influence its sensory and hygienic quality, both during the fabrication process and during the ripening period. Among these factors the artisanally-prepared rennet and the role of grazing are considered.

Item Type:Article
Additional Information:Tribuna
Uncontrolled Keywords:Química de la agricultura; Nekazaritza kimika; Quimique de la agriculture; Agricultural chemistry
Subjects:Agricultural Sciences > Agricultural chemistry
ID Code:5407
Deposited On:29 Sep 2010 17:35
Last Modified:29 Sep 2010 17:39
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¹Esta fecha corresponde a los datos de catalogación, no al propio documento.