Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/8968
Title: | Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl |
Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
Keywords: | feta cheese,cheese,proteolysis,sodium,performance liquid-chromatography,free amino-acids,cheddar-cheese,protein breakdown,starter bacteria,soluble nitrogen,potassium,chloride,salt,hypertension |
URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/8968 |
ISSN: | 0958-6946 |
Link: | <Go to ISI>://000166415700006 http://ac.els-cdn.com/S0958694600000972/1-s2.0-S0958694600000972-main.pdf?_tid=0459986e3585a6c570e8baa0bcd10255&acdnat=1333038110_8b01526248f6ca6b0ac678c792be268e |
Publisher: | Elsevier |
Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
File | Description | Size | Format | |
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Katsiari-2000-Proteolysis in reduc.pdf | 358.23 kB | Adobe PDF | View/Open Request a copy |
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