Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures

Food Chemistry

Volumn 96, Issue 2, 2006, Pages 297-303

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

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Fynbo cheese; NaCl KCl; Ripening temperature; RP HPLC; TCA soluble fraction

Indexed keywords

POTASSIUM CHLORIDE; SODIUM CHLORIDE;

ARTICLE; CHEESE; CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRINCIPAL COMPONENT ANALYSIS; PROTEIN DEGRADATION; TEMPERATURE MEASUREMENT;

EID: 27644595303     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.02.026     Document Type: Article

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