Water-holding capacity and characterization of protein interactions in processed cheese

Marchesseau, S.; Cuq, J.L.

Water-holding capacity and characterization of protein interactions in processed cheese

1995

Marchesseau, S. | Cuq, J.L. (Laboratoire de Genie Biologique et Sciences des Aliments, Universite Montpellier II, 34095 Montpellier Cedex 02 (France))

AGROVOC关键词

agua centrifugation centrifuging chelating agents colloids coloides cows eau edta gels milk protein processed cheese quelatos queso elaborado temperatura temperature ultracentrifugation urea uree vaca vache water water binding capacity

书目信息

发表于

Journal of Dairy Research (United Kingdom)

卷 62 期 3

页码

pp. 479-489

其它主题

Mercaptoethanol; Centrifugacion; Fromage a pate fondue; Chelateur; Capacidad de fijacion del agua; Proteine du lait; Sodium dodecyl sulfate; Proteinas de la leche; Capacite de liaison de l'eau; Colloide

语言

英语

注释

25 ref.

自何时收录于AGRIS: 1996-08-15

格式: AGRIS AP

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Water-holding capacity and characterization of protein interactions in processed cheese

1995

AGROVOC关键词

书目信息