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Changes of free amino acid content of Teleme cheese made with different types of milk and culture

  • Published:2008-12 Issue:3 Volume:111 Page:606-615
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Pappa Eleni C.,Sotirakoglou Kyriaki

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Teleme cheese from deep-frozen curd;Alichanidis;Journal of Dairy Science,1981

2. Anifantakis, E. M. (1991). Greek cheeses – A tradition of centuries. In National Dairy Committee of Greece (pp. 27–42). Athens.

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

4. Rapid analysis of amino acids using precolumn derivatisation;Bidlingmeyer;Journal of Chromatography,1984

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