Application of capillary electrophoresis to the study of proteolysis during ripening of gouda-type cheese

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 44, Issue 12, 1997, Pages 871-876

  Izawa, Noboru ^a   Izumi, Tetsuji ^a   Asakawa, Shigeki ^a   Hayashi, Kiyoshi ^b  

^a National Federation of Dairy Cooperative Associations Japan   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0342819583     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.44.871     Document Type: Article

References (14)

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