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Partial identification of peptides from the water-insoluble fraction of Cheddar cheese

Published online by Cambridge University Press:  01 June 2009

Paul L. H. McSweeney ,
Sylvie Pochet ,
Patrick F. Fox  and
Aine Healy
Paul L. H. McSweeney*
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic National Food Biotechnology Centre, University College, Cork, Irish Republic
Sylvie Pochet
Affiliation:
INRA-SRTAL, BP89, 39801 Poligny Cedex, France
Patrick F. Fox
Affiliation:
Department of Food Chemistry, University College, Cork, Irish Republic National Food Biotechnology Centre, University College, Cork, Irish Republic
Aine Healy
Affiliation:
National Food Biotechnology Centre, University College, Cork, Irish Republic
*
‡ For correspondence.
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Type
Short communications
Information
Journal of Dairy Research , Volume 61 , Issue 4 , November 1994 , pp. 587 - 590
Copyright
Copyright © Proprietors of Journal of Dairy Research 1994

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References

REFERENCES

Creamer, L. K. & Olson, N. F. 1982 Rheological evaluation of maturing Cheddar cheese. Journal of Food Science 47 631–636, 646CrossRefGoogle Scholar
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