The paper studied the amino acid composition of proteins and the qualitative composition of free amino acids of soft cheeses received by new technology. The results of calculations of the amino acid score are shown by the originality of the cheese of the cheese with indispensable amino acids and their high biological value
Port Salut Argentino cheeses were studied at different ripening times (1, 6, 13, 27 and 56 days) and...
Twenty-two free amino acid (FAA) concentrations were observed during manufacture (1st, 3rd and 7th d...
Four batches of Serra da Estrela cheese originating from as many dairy farms were sampled throughout...
The paper studied the amino acid composition of proteins and the qualitative composition of free ami...
In this work, the physicochemical characteristics of soft cheeses obtained by the new technology hav...
Traditionally, in semi-hard and hard cheeses the development of proteolysis is followed by the incre...
The aim of this work is to determine the usage effectiveness of milk-protein concentrates as an anal...
Sbrinz and Tilsiter chee se is described. During the first five months of cheese ripening, the total...
The role of milk in nature is to ensure food and immunological protection of the young mammals. Milk...
Abstract: The role of milk in nature is to ensure food and immunological protection of the young mam...
Manufacture of dairy products, especially cheese production, on the basis of reconstituted milk and ...
Structure and food ration of modern humans indicate a deficit of essential components and objects, i...
Biochemical reactions which contribute flavor formation occur in result of proteolysis during cheese...
Characterization of cheese ripening by free amino acids and biogenic amines and influence of bactofu...
The present Ph. D. thesis is focused on the characterization of unusual aminoacidic derivatives (-gl...
Port Salut Argentino cheeses were studied at different ripening times (1, 6, 13, 27 and 56 days) and...
Twenty-two free amino acid (FAA) concentrations were observed during manufacture (1st, 3rd and 7th d...
Four batches of Serra da Estrela cheese originating from as many dairy farms were sampled throughout...
The paper studied the amino acid composition of proteins and the qualitative composition of free ami...
In this work, the physicochemical characteristics of soft cheeses obtained by the new technology hav...
Traditionally, in semi-hard and hard cheeses the development of proteolysis is followed by the incre...
The aim of this work is to determine the usage effectiveness of milk-protein concentrates as an anal...
Sbrinz and Tilsiter chee se is described. During the first five months of cheese ripening, the total...
The role of milk in nature is to ensure food and immunological protection of the young mammals. Milk...
Abstract: The role of milk in nature is to ensure food and immunological protection of the young mam...
Manufacture of dairy products, especially cheese production, on the basis of reconstituted milk and ...
Structure and food ration of modern humans indicate a deficit of essential components and objects, i...
Biochemical reactions which contribute flavor formation occur in result of proteolysis during cheese...
Characterization of cheese ripening by free amino acids and biogenic amines and influence of bactofu...
The present Ph. D. thesis is focused on the characterization of unusual aminoacidic derivatives (-gl...
Port Salut Argentino cheeses were studied at different ripening times (1, 6, 13, 27 and 56 days) and...
Twenty-two free amino acid (FAA) concentrations were observed during manufacture (1st, 3rd and 7th d...
Four batches of Serra da Estrela cheese originating from as many dairy farms were sampled throughout...
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