Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk-Reference-Cited by-同舟云学术

Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk

Published:2008-06 Issue:6 Volume:18 Page:605-614
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Pappa E.C.,Robertson J.A.,Rigby N.M.,Mellon F.,Kandarakis I.,Mills E.N.C.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference31 articles.

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5. Proteomic analysis of water-soluble and myofibrillar protein changes occurring in dry-cured hams;Di Lucia;Meat Science,2005

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