Partial identification of peptides from the water-insoluble fraction of Cheddar cheese

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Published in:Journal of dairy research 1994-11, Vol.61 (4), p.587-590
Main Authors: McSweeney, Paul L. H., Pochet, Sylvie, Fox, Patrick F., Healy, Aine
Format: Article
Language:English
Subjects:
Agricultural sciences
Amino Acid Sequence
Biological and medical sciences
Caseins - chemistry
Cheese
Electrophoresis, Polyacrylamide Gel
Food industries
Fundamental and applied biological sciences. Psychology
Life Sciences
Milk and cheese industries. Ice creams
Molecular Sequence Data
Peptides - analysis
Peptides - classification
Short communications
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cited_by cdi_FETCH-LOGICAL-c469t-6d80652f5e1765cdf498d51a198d537d6cb18020d09415ae93392d803039e7cf3
cites cdi_FETCH-LOGICAL-c469t-6d80652f5e1765cdf498d51a198d537d6cb18020d09415ae93392d803039e7cf3
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container_start_page 587
container_title Journal of dairy research
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creator McSweeney, Paul L. H.
Pochet, Sylvie
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description
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ispartof Journal of dairy research, 1994-11, Vol.61 (4), p.587-590
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source KB+ Cambridge University Press: JISC Collections:Full Collection Digital Archives (STM and HSS)
subjects Agricultural sciences
Amino Acid Sequence
Biological and medical sciences
Caseins - chemistry
Cheese
Electrophoresis, Polyacrylamide Gel
Food industries
Fundamental and applied biological sciences. Psychology
Life Sciences
Milk and cheese industries. Ice creams
Molecular Sequence Data
Peptides - analysis
Peptides - classification
Short communications
title Partial identification of peptides from the water-insoluble fraction of Cheddar cheese
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