γ-Casein as a Marker of Ripening and/or Quality of Grana Padano Cheese

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 8, 1996, Pages 2026-2029

  Restani, Patrizia ^a   Velonà, Teresa ^a   Carpen, Aristodemo ^a   Duranti, Marcello ^a   Galli, Corrado L ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Cheese; Isoelectric focusing; Modified casein; Quality certification; Ripening; casein

Indexed keywords

EID: 0007707677     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950633a     Document Type: Article

References (16)

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