Proteolysis and Consistency Changes of Gouda and Eidamský Blok Chees Durig Ripening.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F01%3A00004425" target="_blank" >RIV/60461373:22330/01:00004425 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Proteolysis and Consistency Changes of Gouda and Eidamský Blok Chees Durig Ripening.

Original language description

Composition and rheological and sensory properties of cheese with different time of ripening were evaluated. The level of proteolysis was measured by both the determination of nitrogenous compound fractions and the electrophoretic determination of caseinproteolysis products

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2001

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Volume of the periodical

19

Issue of the periodical within the volume

2

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

6

Pages from-to

67-72

UT code for WoS article

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EID of the result in the Scopus database

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