Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies

Developments in Food Science

Volumn 40, Issue C, 1998, Pages 207-217

  Sommerer, N ^a   Garem, A ^a   Molle D ^a   Septier, C ^a   Le Quere J L ^a   Salles, C ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 47849110901     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(98)80047-2     Document Type: Article

References (11)

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6. Salles C., Septier C., Roudot-algaron F., Guillot A., and Etiévant P.X. J. Agric. Food Chem. 43 (1995) 1659
7. submitted. Hervé C., Septier C., Lesschaeve I., Issanchou S., Le Quéré J.L., and Salles C. Lait (1997)
8. Garem A., Léonil J., Daufin G., and Maubois J.L. Lait 76 (1996) 267
9. Garem A. Applications de la nanofiltration au fractionnement des hydrolysats peptidiques. Thesis of doctorate (1995), Ecole Nationale Supérieure Agronomique de Rennes, France
10. Fujimura S., Kawano S., Koga H., Takeda H., Kadowaki M., and Ishibashi T. Anim. Sci. Technol. 66 (1994) 43
11. Fujimura S., Koga H., Takeda H., Tone N., Kadowaki M., and Ishibashi T. Anim. Sci. Technol. 67 (1996) 423