Amino Acid Composition of Granules and Spots in Grana Padano Cheeses-Reference-Cited by-同舟云学术

Amino Acid Composition of Granules and Spots in Grana Padano Cheeses

Published:1974-12 Issue:12 Volume:57 Page:1504-1508
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bianchi A.,Beretta G.,Caserio G.,Giolitti G.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference18 articles.

1. Sopra ammassi di tirosina cristallizzata riscontrata in un formaggio grana;Belloli;Rivista scientifica del latte,1912

2. Harde, witte deeltjes in oude kaas;Booy;Off. Orgaan,1961

3. Tyrosine and calcium lactate crystals on rindless cheese;Conochie;Austral. J. Dairy Technol.,1960

4. Dolezalek, A. 1956. A contribution to the determination of the chemical composition of grain in Roquefort cheese. Ber. 14. Intern. Milchkongr., Rom 2/2:175p.

5. Identification of the white particles found on ripened Cheddar cheese;Dorn;J. Dairy Sci.,1942

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