Comparison of some functionalities of water soluble peptides derived from Turkish cow and goat milk Tulum cheeses during ripening
Author:
Affiliation:
1. Selcuk University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v38n4/0101-2061-cta-1678-457X11917.pdf
Reference44 articles.
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3. Overall composition, nitrogen fractions and fat characteristics of Cabrales cheese during ripening;Alonso L.;Zeitschrift fur Lebensmittel-Untersuchung und -Forschung,1987
4. Changes in the microflora of Valdeteja raw goat’s milk cheese throughout manufacturing and ripening;Alonso-Calleja C.;Lebensmittel-Wissenschaft + Technologie,2002
5. Official methods of analysis of the Association of Official Analytical Chemists: nitrogen in cheese,2000
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