Tecnología de alimentos de origen animal
TECNOLALIMA
University College Cork
Cork, IrlandaPublikationen in Zusammenarbeit mit Forschern von University College Cork (5)
1998
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Fractionation of low molecular mass peptides in cheese
Milchwissenschaft, Vol. 53, Núm. 1, pp. 25-28
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Fractionation of low molecular mass peptides in cheese
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, Vol. 53, Núm. 1, pp. 25-28
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Isolation and Identification of Peptides from the Diafiltration Permeate of the Water-Soluble Fraction of Cheddar Cheese
Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 11, pp. 4512-4517
1997
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Fractionation of cheese nitrogen using chitosan
Food Chemistry, Vol. 58, Núm. 4, pp. 319-322
1991
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Study of proteolysis during the processing of a dry fermented pork sausage
Meat Science, Vol. 30, Núm. 4, pp. 367-383