Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/8969| Title: | Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | kefalograviera cheese,cheese,proteolysis,sodium,performance liquid-chromatography,cheddar-cheese,protein breakdown,starter bacteria,flavor development,soluble nitrogen,gouda cheese,potassium,chloride,milk |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/8969 |
| ISSN: | 0308-8146 |
| Link: | <Go to ISI>://000167397600006 http://ac.els-cdn.com/S0308814600002752/1-s2.0-S0308814600002752-main.pdf?_tid=d157bee0b2b3c9c113ed886073b31a08&acdnat=1333038290_f17d020e446fa0809627192398bf1637 |
| Publisher: | Elsevier |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Katsiari-2001-Proteolysis in reduc.pdf | 621.04 kB | Adobe PDF | View/Open Request a copy |
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