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Proteolysis and the optimal ripening time of Tounj cheese
Affiliation:1. Dairy Science Department, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, Zagreb 10000, Croatia;2. Animal Science Department, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, Zagreb 10000, Croatia;3. Dairy Science, Biotechnical Faculty, University of Ljubljana, Groblje 3, Domzale Sl-1230, Slovenia;1. Department of Information and Control Systems, ITMO University, Russia;2. Non-A Project, Inria, Parc Scientifique de la Haute Borne 40, Avenue Halley, 59650 Villeneuve d׳Ascq, France;3. Powertrain Systems Research Laboratory, GM Research and Development Center, Warren, MI, USA;1. European Regional Centre for Ecohydrology of the Polish Academy of Sciences, Tylna 3, 90-364 Lodz, Poland;2. Department of Applied Ecology, Faculty of Biology and Environmental Protection, University of Lodz, Banacha 12/16, 90-237 Lodz, Poland;3. Department of Computer Science, Faculty of Physics and Applied Informatics, University of Lodz, Pomorska 149/153, 90-236 Lodz, Poland;4. Department for Mathematical Modelling of Physiological Processes, Institute of Biocybernetics and Biomedical Engineering, Polish Academy of Sciences, Trojdena 4, 02-109 Warsaw, Poland;5. Department of Geobotany and Plant Ecology, Faculty of Biology and Environmental Protection, University of Lodz, Banacha 12/16, 90-237 Lodz, Poland;1. College of Food Science and Technology, Huazhong Agriculture University, Wuhan, 430070, China;2. Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China;3. Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China;1. Department of Biomedical and Environmental Analysis, Faculty of Pharmacy, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland;2. Students Scientific Society at the Department of Biomedical and Environmental Analysis, Faculty of Pharmacy, Wroclaw Medical University, Wroclaw, Poland
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