THE FREE AMINO ACIDS OF FOREIGN TYPE CHEESE

被引:0
|
作者
KOSIKOWSKY, FV
DAHLBERG, AC
机构
关键词
D O I
暂无
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
引用
收藏
页码:400 / 400
页数:1
相关论文
共 50 条
  • [31] DETERMINATION OF FREE AMINO ACIDS IN CHEDDAR CHEESE BY ONE-DIMENSIONAL PAPER CHROMATOGRAPHY
    BULLOCK, DH
    IRVINE, OR
    SPROULE, WH
    JOURNAL OF DAIRY SCIENCE, 1955, 38 (06) : 589 - 590
  • [32] Development of free amino acids in Appenzeller, Emmentaler, Gruyere, Raclette, Sbrinz and Tilsiter cheese
    Butikofer, U
    Fuchs, D
    LAIT, 1997, 77 (01): : 91 - 100
  • [33] Free amino acids and water-soluble nitrogen as ripening indices in Montasio cheese
    Innocente, N
    LAIT, 1997, 77 (03): : 359 - 369
  • [34] Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening
    Mangia, Nicoletta P.
    Murgia, Marco A.
    Garau, Giovanni
    Sanna, Maria G.
    Deiana, Pietrino
    FOOD MICROBIOLOGY, 2008, 25 (02) : 366 - 377
  • [35] DECARBOXYLATION PRODUCTS OF AMINO ACIDS IN CHEDDAR CHEESE
    SILVERMAN, GJ
    KOSIKOWSKY, FV
    JOURNAL OF DAIRY SCIENCE, 1954, 37 (06) : 645 - 645
  • [36] Changes of plasma free amino acids in type 2 diabetes
    Chen, T.
    Zhang, X.
    Long, Y.
    Ran, X.
    Ren, Y.
    Tian, H.
    DIABETOLOGIA, 2009, 52 : S322 - S323
  • [37] Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe's-milk cheese
    Irigoyen, A.
    Ortigosa, M.
    Juansaras, I.
    Oneca, M.
    Torre, P.
    FOOD CHEMISTRY, 2007, 100 (01) : 71 - 80
  • [38] Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli
    Garbowska, Monika
    Pluta, Antoni
    Berthold-Pluta, Anna
    MOLECULES, 2020, 25 (22):
  • [39] FREE AND TOTAL AMINO-ACIDS IN THE NONPROTEIN FRACTION OF AN ARTISAN BLUE CHEESE DURING RIPENING
    DELLANO, DG
    POLO, MC
    RAMOS, M
    MARTINALVAREZ, P
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1991, 193 (06): : 529 - 532
  • [40] The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening
    Skeie, S
    Feten, G
    Almoy, T
    Ostlie, H
    Isaksson, T
    INTERNATIONAL DAIRY JOURNAL, 2006, 16 (03) : 236 - 242