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International Dairy Journal

Volumn 10, Issue 3, 2000, Pages 181-190

A survey of the composition and proteolytic indices of commercial enzyme-modified Cheddar cheese

(3) Kilcawley, K N a Wilkinson, M G a Fox, P F b

a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE (Ireland)

b UNIVERSITY COLLEGE CORK (Ireland)

Author keywords

Composition; Enzyme modified Cheddar cheese; Proteolysis

Indexed keywords

CHEDDAR CHEESE; DETERMINATION OF CONTENT; EMULSIFYING AGENT; FAT CONTENT; FLAVOR ENHANCER; FOOD ANALYSIS; PROTEIN HYDROLYSIS;

EID: 0033847723 PISSN: 09586946 EISSN: None Source Type: Journal
DOI: 10.1016/S0958-6946(00)00029-7 Document Type: Article

Times cited : (34)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.