Author:
Fox P. F.,McSweeney P. L. H.
Reference213 articles.
1. Addeo, F., Chianese, L., Salzano, F., Sacchi, R., Cappuccio, U., Ferranti, P. and Molorni, A. (1992) Characterization of the 12% trichloroacetic acid insoluble oligopeptides of Parmigiano-Reggiano cheese. J. Dairy Res., 59, 401–11.
2. Addeo, F., Chianese, L., Sacchi, R., Musso, S.P., Ferranti, P. and Molorni, A. (1994) Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/1. J. Dairy Res. 61 365–74.
3. Aimutis, W.R. and Eigei, W.N. (1982) Identification of λ-casein as plasmin-derived fragments of bovine αs1-casein. J. Dairy Sci. 65, 175–81.
4. Andrews, A.T. and Alichanidis, E. (1983) Proteolysis of caseins and the proteose peptone fraction of bovine milk. J. Dairy Res. 50, 275–90.
5. Aston, J.W., Grieve, P.A., Durward, I.G. and Dulley, J.R. (1983) Proteolysis and flavour development in Cheddar cheeses subjected to accelerated ripening treatments. Aust. J. Dairy Technol. 38 59–65.
Cited by
23 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献