OVERALL COMPOSITION, NITROGEN FRACTIONS AND FAT CHARACTERISTICS OF CABRALES CHEESE DURING RIPENING

被引：30

作者：

ALONSO, L

JUAREZ, M

RAMOS, M

MARTINALVAREZ, PJ

机构：

[1] INST FRIO, CSIC, CIUDAD UNIV, E-28040 MADRID, SPAIN

[2] INST FERMENTAC IND, CSIC, E-28006 MADRID, SPAIN

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1987年 / 185卷 / 06期

关键词：

D O I：

10.1007/BF01042813

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：481 / 486

页数：6

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