Related references
Note: Only part of the references are listed.Proteomic and peptidomic study of proteolysis in quarter milk after infusion with lipoteichoic acid from Staphylococcus aureus
L. B. Larsen et al.
JOURNAL OF DAIRY SCIENCE (2010)
Effect of high-pressure treatment of 1 day-old full-fat Cheddar cheese on subsequent quality and ripening
Nuala M. Rynne et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Effects of varying lactation length on milk production capacity of cows in pasture-based dairying systems
M. J. Auldist et al.
JOURNAL OF DAIRY SCIENCE (2007)
The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese
DK Hickey et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Proteomic analysis of K-casein micro-heterogeneity
JW Holland et al.
PROTEOMICS (2004)
Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese
NM Rynne et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Proteomic capacity of recent fluorescent dyes for protein staining
F Chevalier et al.
PHYTOCHEMISTRY (2004)
Advances in the study of proteolysis during cheese ripening
MJ Sousa et al.
INTERNATIONAL DAIRY JOURNAL (2001)
Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents
MA Fenelon et al.
INTERNATIONAL DAIRY JOURNAL (2000)
Share Paper
