CARACTERISATION DE L'ACTIVITE DES PROTEASES AU COURS DE L'AFFINAGE DES FROMAGES A CROUTE FLEURIE
- Other title
- PROTEOLYTIC ACTIVITY CHARACTERIZATION IN SOFT CHEESE RIPENING (en)
- Author
- TRIEU CUOT P; GRIPON JC
INRA, LAB. BIOCHIMIE TECHNOLOGIE LAITIERES/JOUY EN JOSAS 78350/FRA - Source
- UTILISATION DES ENZYMES EN TECHNOLOGIE ALIMENTAIRE. SYMPOSIUM INTERNATIONAL/1982-05-05/VERSAILLES; FRA; PARIS: TECHNIQUE ET DOCUMENTATION LAVOISIER; DA. 1982; PP. 293-297; BIBL. 10 REF.
- Document type
- Conference Paper
- Language
- French
- Keyword (fr)
- CARACTERISATION PROTEINASE FROMAGE TECHNOLOGIE ALIMENTAIRE AFFINAGE FROMAGE ELECTROPHORESE FOCALISATION ISOELECTRIQUE PENICILLIUM CAMEMBERTI STREPTOCOCCUS CREMORIS ENZYME FUNGI BACTERIE LACTIQUE BIOTECHNOLOGIE THALLOPHYTA
- Keyword (en)
- CHARACTERIZATION PROTEINASE CHEESE FOOD TECHNOLOGY CHEESE RIPENING ELECTROPHORESIS ISOELECTRICAL FOCUSING PENICILLIUM CAMEMBERTI STREPTOCOCCUS CREMORIS ENZYME FUNGI LACTIC ACID BACTERIA BIOTECHNOLOGY THALLOPHYTA
- Keyword (es)
- BIOTECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology
- Discipline
- Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0207153
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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Europe PubMed Central access
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