Effects of the freezing process on proteolysis during the ripening of Port Salut Argentino cheeses

International Dairy Journal

Volumn 15, Issue 4, 2005, Pages 363-370

  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 proteolysis; Freezing; HPLC

Indexed keywords

AMINO ACIDS; FREEZING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOISTURE; NITROGEN; SAMPLING;

PROTEOLYSIS; RIPENING; SAMPLING ZONES; WATER-SOLUBLE FRACTION;

DAIRY PRODUCTS;

EID: 12344253063     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.08.002     Document Type: Article

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