Effect of time, temperature and extraction method on the trichloroacetic acid-soluble nitrogen of cheese

International Dairy Journal

Volumn 9, Issue 8, 1999, Pages 559-568

  Polychroniadou, Anna ^a   Michaelidou, Alexandra ^a   Paschaloudis, Nicolaos ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Cheese extraction; Cheese proteolysis; Peptide fractionation; TCA precipitation

Indexed keywords

CHEESE; DETERMINATION OF CONTENT; EXTRACTION; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NITROGEN; PEPTIDE ANALYSIS; SODIUM CHLORIDE; TEMPERATURE; TRICHLOROACETIC ACID;

EID: 0032834557     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00122-3     Document Type: Article

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