Kinetics of proteolysis of β-casein during ripening of Fynbo cheese salted with NaCl or NaCl/KCl and ripened at different temperatures

Journal of Food Science

Volumn 70, Issue 2, 2005, Pages

  Sihufe, Guillermo A ^a   Zorrilla, Susana E ^a   Rubiolo, Amelia C ^a  

^a Univ Natl Litoral Guemes 3450 ^*  (Argentina)

Author keywords

Fynbo cheese; NaCl KCl; Ripening; Temperature; casein

Indexed keywords

EID: 14844334192     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07076.x     Document Type: Article

References (23)

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