Comparison of the level of residual coagulant activity in different cheese varieties
- Author
- BANSAL, Nidhi1 ; FOX, Patrick F1 ; MCSWEENEY, Paul L. H1
[1] Department of Food and Nutritional Sciences, University College Cork, College Road, Cork, Ireland - Issue title
- Mammary biology lactation food
- Author (monograph)
- CHAMBERLAIN, D. G (Editor)1
[1] EC Needs, Hannah Research Park, Mauchline Road, Ayr KA6 5HL, United Kingdom - Source
Journal of dairy research. 2009, Vol 76, Num 3, pp 290-293, 4 p ; ref : 3/4 p
- CODEN
- JDRSAN
- ISSN
- 0022-0299
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Cambridge University Press, Cambridge
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Residual coagulant aspartic proteinases cheese chymosin proteolysis
- Keyword (fr)
- Chymosin Coagulant Fromage Industrie laitière Protéolyse Variété fromage Aspartic endopeptidases Enzyme Hydrolases Peptidases Produit laitier
- Keyword (en)
- Chymosin Coagulant Cheese Dairy industry Proteolysis Cheese variety Aspartic endopeptidases Enzyme Hydrolases Peptidases Dairy product
- Keyword (es)
- Chymosin Coagulante Queso Industria láctea Proteolisis Variedad queso Aspartic endopeptidases Enzima Hydrolases Peptidases Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A36 Animal productions / 002A36C Terrestrial animal productions / 002A36C03 Vertebrates
- Discipline
- Agrifood industries Animal productions
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 21968938
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1017/S0022029909004075 
https://dx.doi.org/10.1017/S0022029909004075
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