CITRATED WHEY STARTERS .2. GRADUAL FORMATION OF FLAVOR AND AROMA IN CREAMED COTTAGE CHEESE AFTER ADDITION OF SMALL QUANTITIES OF CITRATED COTTAGE CHEESE WHEY CULTURES OF STREPTOCOCCUS-DIACETILACTIS

被引：6

作者：

LUNDSTEDT, E

FOGG, WB

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(62)89620-9

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：1327 / &

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[6]

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JUNI E, 1952, J BIOL CHEM, V195, P715

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MATHER, DW ;

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MICHAELIAN MB, 1933, 155 IOW AGR EXPT STA