Effect of acid hydrolysis time on amino acid determination in casein and processed cheeses with different fat content

Journal of Food Composition and Analysis

Volumn 22, Issue 3, 2009, Pages 224-232

  Buňka, František ^a   Kříž, Oldřich ^a   Veličková, Alena ^a   Buňková, Leona ^a   Kráčmar, Stanislav ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

Author keywords

Acid hydrolysis; Amino acid; Casein; Correction factor; Fat; Food analysis; Food composition; Hydrolysis curve; Loss; Nonlinear regression; Processed cheese

Indexed keywords

BOVINAE;

EID: 67349120220     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.10.023     Document Type: Article

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