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Results:
1-7
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Results: 7
Authors:
Pripp, AH
Stepaniak, L
Sorhaug, T
Citation: Ah. Pripp et al., Chemometrical analysis of proteolytic profiles during cheese ripening, INT DAIRY J, 10(4), 2000, pp. 249-253
Authors:
Pripp, AH
Rehman, SU
McSweeney, PLH
Sorhaug, T
Fox, PF
Citation: Ah. Pripp et al., Comparative study by multivariate statistical analysis of proteolysis in asodium caseinate solution under cheese-like conditions caused by strains of Lactocaccus, INT DAIRY J, 10(1-2), 2000, pp. 25-31
Authors:
Pripp, AH
McSweeney, P
Sorhaug, T
Fox, PF
Citation: Ah. Pripp et al., Quantitative contribution of rennet and bacterial proteolytic enzymes to the primary proteolysis in sodium caseinate solution, MILCHWISSEN, 55(5), 2000, pp. 263-266
Authors:
Pripp, AH",Shakeel-Ur-Rehman,"McSweeney, PLH
Fox, PF
Citation: Plh. Pripp, Ah",shakeel-ur-rehman,"mcsweeney et Pf. Fox, Multivariate statistical analysis of peptide profiles and free amino acidsto evaluate effects of single-strain starters on proteolysis in miniature Cheddar-type cheeses, INT DAIRY J, 9(7), 1999, pp. 473-479
Authors:
Pripp, AH
Kieronczyk, A
Stepaniak, L
Sorhaug, T
Citation: Ah. Pripp et al., Comparison of biochemical characteristics of three Norwegian cheese varieties using multivariate statistical analysis, MILCHWISSEN, 54(10), 1999, pp. 558-562
Authors:
Shakeel-Ur-Rehman,"Pripp, AH
McSweeney, PLH
Fox, PF
Citation: Ah. Shakeel-ur-rehman,"pripp et al., Assessing the proteolytic and cheese ripening properties of single strainsof Lactococcus in miniature cheeses, LAIT, 79(4), 1999, pp. 361-383
Authors:
Pripp, AH
Stepaniak, L
Sorhaug, T
Citation: Ah. Pripp et al., Proteolysis in cheese curd as affected by subcellular fractions from Lactococcus, Lactobacillus and Propionibacterium, J FOOD SCI, 64(2), 1999, pp. 353-358
Risultati:
1-7
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