The influence of ripening temperature and sampling site on the proteolysis in Reggianito Argentino cheese

LWT

Volumn 43, Issue 2, 2010, Pages 247-253

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

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Cheese; Proteolysis; Reggianito Argentino; Ripening; Temperature

Indexed keywords

AMINO ACIDS; CASEIN; CHEESES; CHROMATOGRAPHIC ANALYSIS; METABOLISM; PRINCIPAL COMPONENT ANALYSIS; UREA;

FREE AMINO ACIDS; PHYSICO-CHEMICALS; REGGIANITO ARGENTINO; REGGIANITO ARGENTINO CHEESE; RIPENING; RP-HPLC; SAMPLING SITE; SAMPLING ZONES; SOLUBLE FRACTION; WATER SOLUBLE FRACTION;

PROTEOLYSIS;

EID: 70350565954     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.08.001     Document Type: Article

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