Pavia, M <br/><br/>
Proteolysis in Manchego-type cheese salted by brine vacuum impregnation.  [electronic resource] 

 -  Journal of dairy science  Jul 2000 
 - 1441-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0022-0302 
<br/><br/><label>Standard No.: </label>10.3168/jds.S0022-0302(00)75014-4  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Animals<br/>Caseins--analysis<br/>Cheese--analysis<br/>Chromatography, High Pressure Liquid<br/>Electrophoresis, Polyacrylamide Gel<br/>Endopeptidases--metabolism<br/>Food Handling--methods<br/>Nitrogen--analysis<br/>Phosphotungstic Acid<br/>Sheep<br/>Sodium Chloride<br/>Solubility<br/>Spectrophotometry<br/>Trichloroacetic Acid<br/>Urea<br/>Vacuum<br/>Water