Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis
Chromatographic and electrophoretic methods have been established as useful tools in characterising cheese ripening and in the detection of milk adulteration. The purpose of this work was to evaluate casein proteolysis of cheeses made from bovine, ovine or mixtures of bovine and ovine milks, as well...
| Autor principal: | |
|---|---|
| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/3230 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/3230 |