A STUDY OF PROTEOLYSIS DURING CAMEMBERT CHEESE RIPENING USING ISOELECTRIC-FOCUSING AND TWO-DIMENSIONAL ELECTROPHORESIS

被引：56

作者：

TRIEUCUOT, P

GRIPON, JC

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1982年 / 49卷 / 03期

关键词：

D O I：

10.1017/S0022029900022640

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：501 / 510

页数：10

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