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Aminoácidos libres del queso manchego
(Universidad de Córdoba, Servicio de Publicaciones, 1979)
In commenrciai Manchego cheese 16 different free amino acids have identified and roughly quantified by dimensional paper chromatography; the mean content of total free amino acids is about 10 mg.g-r cheese and the values ...
Hidrólisis relativa de las caseínas del queso manchego maduro y primeros productos de su degradación proteolítica
(Universidad de Córdoba, Servicio de Publicaciones, 1978)
PAGE patterns of the ripened Manchego cheese caseins show that alfas-casein is more extensively degraded than beta-casein. Hydrolysis of alfas-casein gives rise to two first degradation main products of higher relative ...