Proteolysis in Irish farmhouse Camembert cheese during ripening

Mane, A; McSweeney, PLH

McSweeney, PLH (reprint author), Univ Coll Cork, Learning & Teaching, Coll Rd, Cork T12 YN60, Ireland.

JOURNAL OF FOOD BIOCHEMISTRY, 2020; 44 (1):

Abstract

Proteolysis in an Irish farmhouse Camembert cheese was studied during 10 weeks of ripening. Urea-polyacrylamide gel electrophoresis of pH 4.6-insolubl......

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