Monitoring proteolysis during ripening of full-fat and low-fat Cheddar cheeses by reverse-phase HPLC
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 2 (1996), p. 295-303 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00737cab#a22002414c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID075783 | ||
| 003 | OAG | ||
| 008 | 990305s1996 ||| | |||| 0 eng d | ||
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| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Altemueller, A. G. |
| 245 | 1 | 0 | |a Monitoring proteolysis during ripening of full-fat and low-fat Cheddar cheeses by reverse-phase HPLC |
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| 337 | # | # | |a no mediado |b n |2 rdamedia |
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| 650 | # | 4 | |a Productos lácteos |
| 650 | # | 4 | |a Industria lechera |
| 650 | # | 4 | |a Proteólisis |
| 650 | # | 4 | |a Técnicas analíticas |
| 650 | # | 4 | |a Maduramiento |
| 773 | 0 | # | |t Journal of Food Science |g v. 61, no. 2 (1996), p. 295-303 |
| 999 | # | # | |a OLGA |
