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Comparison of Cheddar cheeses produced with recombinant chymosin and with calf rennet using two dimensional high-performance liquid chromatography

Published online by Cambridge University Press:  01 June 2009

Fija M. Lagerwerf ,
Pieter D. Van Wassenaar  and
Johan Haverkamp
Fija M. Lagerwerf
Affiliation:
Unilever Research Laboratorium, PO Box 114, NL-3130 AC VlaardingenThe Netherlands Bijvoet Center for Biomolecular Research, Department of Mass Spectrometry, Utrecht University, PO Box 80083, NL-3508 TB Utrecht, The Netherlands
Pieter D. Van Wassenaar
Affiliation:
Unilever Research Laboratorium, PO Box 114, NL-3130 AC VlaardingenThe Netherlands
Johan Haverkamp
Affiliation:
Unilever Research Laboratorium, PO Box 114, NL-3130 AC VlaardingenThe Netherlands Bijvoet Center for Biomolecular Research, Department of Mass Spectrometry, Utrecht University, PO Box 80083, NL-3508 TB Utrecht, The Netherlands
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Abstract

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Type
Short Communications
Information
Journal of Dairy Research , Volume 62 , Issue 4 , November 1995 , pp. 673 - 679
Copyright
Copyright © Proprietors of Journal of Dairy Research 1995

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References

REFERENCES

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