Ripening of Ossau-Iraty cheese: determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method

Author: Izco J.M.   Torre P.   Barcina Y.  

Publisher: Elsevier

ISSN: 0956-7135

Source: Food Control, Vol.11, Iss.1, 2000-02, pp. : 7-11

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Abstract