Towards the classification of cheese variety and maturity on the basis of statistical analysis of proteolysis data—a review

Author:

Coker C.J.,Crawford R.A.,Johnston K.A.,Singh H.,Creamer L.K.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference118 articles.

1. Application of stepwise discriminant analysis to parameters for characterizing frozen Cabrales cheeses;Alonso;Journal of Dairy Science,1987

2. Assessment of accelerated cheese ripening by reverse-phase HPLC;Amantea,1995

3. Optimization of HPLC resolution and subsequent discriminant analysis for objective flavour evaluation of Cheddar cheese;Amantea;Journal of Dairy Science,1984

4. Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system;Antonsson;International Journal of Food Microbiology,2003

5. Evaluating proteolysis by analysing the N content of cheese fractions;Ardö;International Dairy Federation Bulletin,1999

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