RIPENING CHANGES IN CEPHALOTYRE RAS CHEESE MANUFACTURED FROM RAW AND PASTEURIZED MILK WITH SPECIAL REFERENCE TO FLAVOR

被引：39

作者：

HOFI, AA

YOUSSEF, EH

GHONEIM, MA

TAWAB, GA

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(70)86369-X

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1207 / &

共 21 条

[1]

BARNETT AJG, 1957, J SCI FOOD AGR, V7, P437

[2]

BROWN L. W., 1934, JOUR DAIRY SCI, V17, P33, DOI 10.3168/jds.S0022-0302(34)93218-5

[3]

DAVIS J. G., 1963, Dairy Industries, V28, P744

[4]

DOLBY R. M., 1937, Journal of Dairy Research, V8, P74, DOI 10.1017/S0022029900001941

[5]

Emmons D. B., 1963, Dairy Science Abstracts, V25, P129

[6]

HARRIS W. C., 1940, JOUR DAIRY SCI, V23, P701

[7]

HOFI AA, 1966, ANN AGR SCI FACULTY, V11, P121

[8]

KOSIKOWSKI FV, 1958, FAO38 PUBL

[9] HEAT DENATURATION OF THE SPECIFIC SERUM PROTEINS IN MILK [J].

LARSON, BL ;

ROLLERI, GD .

[10]

LING ER, 1956, TEXT BOOK DAIRY CHEM, V2