title: Proteolysis in rennet-coagulated spanish hard cheeses made from milk preserved by refrigeration and addition of carbon dioxide.
authors.affiliation: Instituto de Productos Lácteos de Asturias (CSIC), Crta de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain.
authors.forename: Patricia
authors.initials: P
authors.lastname: Ruas-Madiedo
authors.forename: Juan Carlos
authors.initials: JC
authors.lastname: Bada-Gancedo
authors.forename: Teresa
authors.initials: T
authors.lastname: Delgado
authors.forename: Miguel
authors.initials: M
authors.lastname: Gueimonde
authors.forename: Clara
authors.initials: C
authors.lastname: G de los Reyes-Gavilán
mesh_terms: D002245:Carbon Dioxide / Q000008:administration & dosage*; D002364:Caseins / Q000378:metabolism; D002611:Cheese / Q000032:analysis; D012085:Chymosin / Q000378:metabolism*; D003080:Cold Temperature; D004591:Electrophoresis, Polyacrylamide Gel; D010450:Endopeptidases / Q000378:metabolism*; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D009584:Nitrogen / Q000032:analysis; D013030:Spain
chemical_list: D002364:Caseins; D002245:Carbon Dioxide; C025350:rennet; D010450:Endopeptidases; D012085:Chymosin; D009584:Nitrogen