Grana Padano cheese: thermoanalytical techniques applied to the study of ripening-Reference-Cited by-同舟云学术

Grana Padano cheese: thermoanalytical techniques applied to the study of ripening

Published:1999-08 Issue:3 Volume:66 Page:375-380
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

de Angelis Curtis S.,Curini R.,D'Ascenzo G.,Sagone F.,Fachin S.,Bocca A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference11 articles.

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2. Carini, S., & Muchetti, G. (1985). Valutazione dei componenti azotati del formaggio e loro evoluzione. In C. Pompei, & M. Lucisano. (Eds.), Aggiornamenti sulle metodiche analitiche per il controllo qualità dei formaggi (No. 5, p. 9). Roma: CNR, IPRA.

3. Indagine elettroforetica della progressiva idrolisi delle proteine durante la maturazione del formaggio Montasio;Corradini;Scienza e Tecnica Lattiero-Casearia,1973

4. Thermoanalytical techniques applied to the analysis of an italian soft cheese: a critical comparison with the official methods of analysis;Curini,1989

5. Panari, G. (1985). Lactic acid and pyroglutamic acid during ripening of Parmigiano Reggiano. Scienza e Tecnica Lattiero-Casearia, 36 (2), 98–109

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