Influence of milk source and ripening time on free amino acid profile of Picante cheese-Reference-Cited by-同舟云学术

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Influence of milk source and ripening time on free amino acid profile of Picante cheese

Published:1998-08 Issue:4 Volume:9 Page:187-194
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Freitas A. Cristina,Fresno J. María,Prieto Bernardo,Franco Inmaculada,Xavier Malcata F.,Carballo Javier

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference35 articles.

1. Rapid analysis of free amino acids in infant foods;Alonso;Journal of Liquid Chroma-tography,1994

2. Cheddar cheese flavour;Aston;Australian Journal of Dairy Technology,1982

3. Evolution of free amino acids during Idiazábal cheese ripening;Barcina;Food Control,1995

4. The variation of amino acids in Telemea cheese during pickling;Buruiana;Egyptian Journal of Dairy Science,1983

5. Variation of free amino acids in Kashkawal Dalia cheese during ripening;Buruiana;Egyptian Journal of Dairy Science,1982

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