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Results: 5

Authors: Banks, JM Yvon, M Gripon, JC de la Fuente, MA Brechany, EY Williams, AG Muir, DD
Citation: Jm. Banks et al., Enhancement of amino acid catabolism in Cheddar cheese using alpha-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character, INT DAIRY J, 11(4-7), 2001, pp. 235-243

Authors: Rehman, SU McSweeney, PLH Banks, JM Brechany, EY Muir, DD Fox, PF
Citation: Su. Rehman et al., Ripening of Cheddar cheese made from blends of raw and pasteurised milk, INT DAIRY J, 10(1-2), 2000, pp. 33-44

Authors: Rehman, SU Banks, JM Brechany, EY Muir, DD McSweeney, PLH Fox, PF
Citation: Su. Rehman et al., Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk, INT DAIRY J, 10(1-2), 2000, pp. 55-65

Authors: Leaver, J Law, AJR Brechany, EY McCrae, CH
Citation: J. Leaver et al., Chemical changes in beta-Lactoglobulin structure during ageing of protein-stabilized emulsions, INT J FOOD, 34(5-6), 1999, pp. 503-508

Authors: Leaver, J Law, AJR Brechany, EY
Citation: J. Leaver et al., Covalent modification of emulsified beta-casein resulting from lipid peroxidation, J COLL I SC, 210(1), 1999, pp. 207-214
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