Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet-Reference-Cited by-同舟云学术

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Proteolysis of Cacioricotta cheese made from goat milk coagulated with caprifig (Ficus carica sylvestris) or calf rennet

Published:2012-01-20 Issue:3 Volume:234 Page:527-533
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Faccia M.,Picariello G.,Trani A.,Loizzo P.,Gambacorta G.,Lamacchia C.,Di Luccia A.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-012-1668-0.pdf

Reference47 articles.

1. McSweeney PLH, Fox PF (1997) Lait 77:41–76

2. Sousa MJ, Ardö Y, McSweeney PLH (2001) Int Dairy J 11:327–345

3. Ferranti P, Itolli E, Barone F, Malorni A, Garro G, Laezza P, Chianese L, Migliaccio F, Stingo V, Addeo F (1997) Lait 77:683–697

4. Roudot-Algaron F, Bars DL, Kerhoas L, Einhorn J, Gripon JC (1994) J Food Sci 59:544–547

5. Santoro M, Faccia M (1991) It J Food Sci 3:307–312

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