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Aminoacido N-terminale e composizione aminoacidica di frazioni peptidiche di un formaggio a pasta filata.

1988

Santoro M.

AGROVOC Keywords
amino acids contenido proteico electroforesis electrophoresis filage high pressure liquid chromatography hilado peptide peptides processed cheese proteasas protease proteases protein content queso elaborado spinning
Bibliographic information
Latte
Volume 13 ISSN 0392-6060
Pagination
v.1062-1067(12)
Other Subjects
Teneur en proteines; Chromatographie liquide haute press; Acide amine; Aminoacidos; Electrophorese; Peptidos; Cromatografia liquida alta presion; Fromage a pate fondue
Language
Italian
Note
1 table; 10 graphs; 9 ref. Summaries (En, It).
Translated Title
English. [N-terminal aminoacid and aminoacid composition of peptidic fractions in a pasta filata cheese]. [Italian]
Type
Journal Article; Numerical Data; Summary
Source
Latte (Italy). (Dec 1988). v. 13(12) p. 1062-1067.
Corporate Author
Bari Univ. (Italy). Istituto di Tecnologie dei Prodotti Agroalimentari
2012-11-15
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