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Lipolysis in ewe cheeses is faster

Lipolysis in ewe cheeses is faster than in cow cheeses, contributing to an important flavor development.

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Results (Thai) 1: [Copy]

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ผลิตระหว่างประเทศในเนยแข็ง ewe จะเร็วกว่าในเนยแข็งวัว การสนับสนุนการพัฒนารสชาติที่สำคัญ

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Results (Thai) 2:[Copy]

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Lipolysis ในชีสตัวเมียจะเร็วกว่าในชีสวัวที่เอื้อต่อการพัฒนารสชาติที่สำคัญ

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Results (Thai) 3:[Copy]

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ไลโปไลซิสในอุรา ชีสจะเร็วกว่าในชีสวัว ที่เอื้อต่อการพัฒนารสชาติ ที่สำคัญ

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