INFLUENCE OF RATE AND TEMPERATURE OF COOKING ON THE TIME REQUIRED TO MANUFACTURE CHEDDAR CHEESE FROM PASTEURIZED MILK

被引：2

作者：

OVERCAST, WW

JARMAN, ER

ALBRECHT, TW

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(53)91556-2

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：757 / 761

页数：5

共 10 条

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