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Authors: GINZINGER W JAROS D MAYER HK RIEDLERHELLRIGL M ROCKENBAUER C ROHM H TSCHAGER E
Citation: W. Ginzinger et al., CHARACTERISTICS AND DESCRIPTION OF BORARLBERGER BERGKASE - 5 - PROTEOLYSIS, Milchwissenschaft, 53(6), 1998, pp. 320-324

Authors: MAYER HK ROCKENBAUER C MLCAK H
Citation: Hk. Mayer et al., EVALUATION OF PROTEOLYSIS IN PARMESAN CHEESE USING ELECTROPHORESIS AND HPLC, Le Lait, 78(4), 1998, pp. 425-438

Authors: MAYER HK HEIDLER D ROCKENBAUER C
Citation: Hk. Mayer et al., DETERMINATION OF THE PERCENTAGES OF COWS, EWES AND GOATS MILK IN CHEESE BY ISOELECTRIC-FOCUSING AND CATION-EXCHANGE HPLC OF GAMMA-CASEINS AND PARA-KAPPA-CASEINS, International dairy journal, 7(10), 1997, pp. 619-628

Authors: ROHM H JAROS D ROCKENBAUER C RIEDLERHELLRIGL M UNIACKELOWE T FOX PF
Citation: H. Rohm et al., COMPARISON OF ETHANOL AND TRICHLORACETIC ACID FRACTIONATION FOR MEASUREMENT OF PROTEOLYSIS IN EMMENTALER CHEESE, International dairy journal, 6(11-12), 1996, pp. 1069-1077
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