ISOLATION OF BITTER AND ASTRINGENT FRACTIONS FROM CHEDDAR CHEESE

被引：61

作者：

HARWALKAR, VR

ELLIOTT, JA

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1971年 / 54卷 / 01期

关键词：

D O I：

10.3168/jds.S0022-0302(71)85772-7

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

页码：8 / +

页数：1

共 12 条

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[3] EFFECT OF STRAIN OF STARTER CULTURE AND OF MANUFACTURING PROCEDURE ON BITTERNESS AND PROTEIN BREAKDOWN IN CHEDDAR CHEESE [J].

EMMONS, DB ;

ELLIOTT, JA ;

MCGUGAN, WA .

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[4] BITTER PEPTIDE ISOLATED FROM MILK CULTURES OF STREPTOCOCCUS CREMORIS [J].

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[5] BITTERNESS IN MILK CULTURES OF STREPTOCOCCUS CREMORIS [J].

GORDON, DF ;

SPECK, ML .

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[6]

HARWALKAR VR, UNPUBLISHED OBSERVAT

[7]

ICHIKAWA ET, 1959, J AGR CHEM SOC JAPAN, V33, P1044

[8]

LINDQVIST B, 1962, 16TH P INT DAIR C B, P673

[9] BITTER PEPTIDES IN TRYPTIC HYDROLYSATE OF CASEIN [J].

MATOBA, T ;

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HATA, T .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (11) :1662-&

[10]

RAADSVELD W, 1953, 13 INT DAIR C P HAG, V2, P676

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