Free amino acid profiles during ripening of Port Salut Argentino cheese after frozen storage

Journal of Food Science

Volumn 67, Issue 9, 2002, Pages 3264-3270

  Verdini, R A ^a,b   Zorrilla, S E ^a   Rubiolo, A C ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

Author keywords

Cheese frozen storage; Cheese proteolysis; Free amino acids in cheese; HPLC; Principal component analysis

Indexed keywords

EID: 0036866335     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09576.x     Document Type: Article

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