Carbohydrate Metabolism in Cheddar Cheese. I. n-Acetylneuraminic Acid, 2-Deoxy-d-Ribose, and Phosphorylated Sugars
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference30 articles.
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3. Methods for the quantitative estimation of N-acetylneuraminie acid and their application to hydrolysates of sialomucoids;Aminoff;Biochem. J.,1961
4. The carbohydrates of milk and colostrum;Barker;Dairy Sci. Abstr.,1963
5. Colominic acid, a substance of bacterial origin related to sialie acid;Barry;Nature,1957
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1. Microbiological Safety of Cheese Made from Heat-Treated Milk, Part III. Technology, Discussion, Recommendations, Bibliography;Journal of Food Protection;1990-07-01
2. Role of Acetaldehyde in Metabolism: A Review 2. The Metabolism of Acetaldehyde in Cultured Dairy Products;Journal of Dairy Science;1978-09
3. Contribution of rennet and starter proteases to proteolysis in Cheddar cheese;Journal of Dairy Research;1976-02
4. Carbohydrate Metabolism in Cheese. II. Coenzymes, 2-Deoxy-D-Ribose, and 2-Deoxy-D-Ribose-5-Phosphate;Journal of Dairy Science;1972-01
5. Sensitive Enzymatic Method for Determination of Glucose, Galactose, and Lactose in Cheddar Cheese;Journal of Dairy Science;1970-10
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