文献
J-GLOBAL ID:201702271835731652
整理番号:17A0469731
ELISAによる乳蛋白質残基の検出に及ぼすチェダーチーズ熟成中の蛋白質分解の影響【Powered by NICT】
Effect of proteolysis during Cheddar cheese aging on the detection of milk protein residues by ELISA
著者 (4件):
Ivens Katherine O.
(Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, PO Box 886207, Lincoln 68588)
,
Baumert Joseph L.
(Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, PO Box 886207, Lincoln 68588)
,
Hutkins Robert L.
(Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln 68588)
,
Taylor Steve L.
(Food Allergy Research and Resource Program, Department of Food Science and Technology, University of Nebraska-Lincoln, PO Box 886207, Lincoln 68588)
資料名:
Journal of Dairy Science
(Journal of Dairy Science)
巻:
100
号:
3
ページ:
1629-1639
発行年:
2017年
JST資料番号:
C0282A
ISSN:
0022-0302
CODEN:
JDSCAE
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)