MICROENCAPSULATION OF CHEESE RIPENING SYSTEM - PRODUCTION OF DIACETYL AND ACETOIN IN CHEESE BY ENCAPSULATED BACTERIAL CELL-FREE-EXTRACT

被引：35

作者：

MAGEE, EL ^{[1
]}

OLSON, NF ^{[1
]}

LINDSAY, RC ^{[1
]}

机构：

[1] UNIV WISCONSIN,CHEESE RES INST,MADISON,WI 53706

来源：

JOURNAL OF DAIRY SCIENCE | 1981年 / 64卷 / 04期

关键词：

D O I：

10.3168/jds.S0022-0302(81)82620-3

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：616 / 621

页数：6

共 14 条

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MAGEE, EL ;

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[6] MICROENCAPSULATION OF CHEESE RIPENING SYSTEMS - STABILITY OF MICROCAPSULES [J].

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[7] DIFFERENTIAL LYTIC RESPONSE OF ENTEROCOCCI ASSOCIATED WITH ADDITION ORDER OF LYSOZYME AND ANIONS [J].

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