DEVELOPMENT OF OFF-FLAVORS IN ULTRAHIGH TEMPERATURE AND PASTEURIZED MILK AS A FUNCTION OF PROTEOLYSIS

被引：140

作者：

MCKELLAR, RC

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1981年 / 64卷 / 11期

关键词：

D O I：

10.3168/jds.S0022-0302(81)82820-2

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：2138 / 2145

页数：8

共 18 条

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