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Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/1
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- Journal:
- Journal of Dairy Research / Volume 61 / Issue 3 / August 1994
- Published online by Cambridge University Press:
- 01 June 2009, pp. 365-374
- Print publication:
- August 1994
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Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese
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- Journal:
- Journal of Dairy Research / Volume 59 / Issue 3 / August 1992
- Published online by Cambridge University Press:
- 01 June 2009, pp. 401-411
- Print publication:
- August 1992
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- Article
- Export citation