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Electrophoresis, cheese ripening

Trieu-Cuot, P. and Gripon, J. C. 1982. A study of proteolysis during Camembert cheese ripening using isoelectric focusing and two-dimensional electrophoresis. J. Dairy Res. 49, 501-510. [Pg.653]

Chin, H. W. and Rosenberg, M. (1998). Monitoring proteolysis during Cheddar cheese ripening using two-dimensional gel electrophoresis. J. Food Sci. 63,423-428. [Pg.202]

Polo, M.C., Ramos, M. and Sanchez, R. (1985). Free amino acids by high performance liquid chromatography and peptides by gel electrophoresis in Mahon cheese during ripening. Food Chem., 16, 85. [Pg.157]

CHEMOMETRICAL ANALYSIS OF CHEESE PROTEOLYSIS PROFILES BY CAPILLARY ELECTROPHORESIS PREDICTION OF RIPENING TIMES... [Pg.367]


See other pages where Electrophoresis, cheese ripening is mentioned: [Pg.188]    [Pg.188]    [Pg.168]    [Pg.237]    [Pg.207]    [Pg.385]    [Pg.233]    [Pg.165]    [Pg.165]   
See also in sourсe #XX -- [ Pg.410 ]




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