"6"^^ . "Czech Journal of Food Science" . "Composition and rheological and sensory properties of cheese with different time of ripening were evaluated. The level of proteolysis was measured by both the determination of nitrogenous compound fractions and the electrophoretic determination of caseinproteolysis products" . "67-72" . "N\u011Bmcov\u00E1, \u0160\u00E1rka" . "Composition and rheological and sensory properties of cheese with different time of ripening were evaluated. The level of proteolysis was measured by both the determination of nitrogenous compound fractions and the electrophoretic determination of caseinproteolysis products"@en . "3"^^ . "0"^^ . . "RIV/60461373:22330/01:00004425" . "Proteolysis and Consistency Changes of Gouda and Eidamsk\u00FD Blok Chees Durig Ripening."@en . . "0"^^ . "Proteolysis and Consistency Changes of Gouda and Eidamsk\u00FD Blok Chees Durig Ripening."@en . . . . "CZ - \u010Cesk\u00E1 republika" . . "Proteolysis and Consistency Changes of Gouda and Eidamsk\u00FD Blok Chees Durig Ripening." . "Valentov\u00E1, Helena" . "1212-1800" . "22330" . . . . . "19" . "[93BD1F5EC833]" . . . "proteolysis; cheese; rheology; sensory evaulation; electrophoresis"@en . "RIV/60461373:22330/01:00004425!RIV/2004/MSM/223304/N" . "Proteolysis and Consistency Changes of Gouda and Eidamsk\u00FD Blok Chees Durig Ripening." . . . . . . "693480" . "2" . . "\u0160t\u011Btina, Ji\u0159\u00ED" . "Z(MSM 223300004)" . "2"^^ .