The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese

Food Research International

Volumn 48, Issue 1, 2012, Pages 34-40

  Ceruti, Roberto J ^a   Zorrilla, Susana E ^a   Sihufe, Guillermo A ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Cheese; Elevated temperature; Proteolysis; Reggianito; Ripening

Indexed keywords

ELEVATED TEMPERATURE; FREE AMINO ACIDS; PHYSICO-CHEMICAL ANALYSIS; REGGIANITO; RIPENING; RP-HPLC; WATER SOLUBLE FRACTION;

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

PROTEOLYSIS;

EID: 84858731452     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.02.011     Document Type: Article

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