High-performance liquid chromatography determination of the extent of proteolysis in gouda cheese
- 1 January 1989
- journal article
- research article
- Published by Elsevier BV in Journal of Chromatography A
- Vol. 483, 319-329
- https://doi.org/10.1016/s0021-9673(01)93131-0
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Secondary Proteolysis of Cheese During Ripening: A ReviewJournal of Dairy Science, 1985
- Primary Proteolysis of Cheese Proteins During Ripening. A ReviewJournal of Dairy Science, 1985
- Application of Stepwise Discriminant Analysis to High Pressure Liquid Chromatography Profiles of Water Extract for Judging Ripening of Cheddar CheeseJournal of Dairy Science, 1984
- β-Casein Degradation in Gouda and Cheddar CheeseJournal of Dairy Science, 1975