REVIEWS OF PROGRESS OF DAIRY SCIENCE .B. BACTERIOLOGY - FLAVOUR OF CHEDDAR CHEESE

被引：42

作者：

MABBITT, LA

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1961年 / 28卷 / 03期

关键词：

D O I：

10.1017/S0022029900010906

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：303 / +

页数：1

共 140 条

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[2] MILK LIPASE [J].

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[5]

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[6]

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APPLIED MICROBIOLOGY, 1955, 3 (04) :234-237

[8]

ANNIBALDI S., 1959, Lait, V39, P381, DOI 10.1051/lait:195938714

[9] FAT DEGRADATION IN CHEDDAR CHEESE MADE FROM PASTEURIZED MILK, WITHOUT AND WITH ADDED LIPASE [J].

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HAMMER, BW .

JOURNAL OF DAIRY SCIENCE, 1945, 28 (03) :201-208

[10] THE INTRACELLULAR PROTEINASES OF CERTAIN ORGANISMS FROM CHEESE AND THEIR RELATIONSHIP TO THE PROTEINASES IN CHEESE [J].

BARIBO, LE ;

FOSTER, EM .

JOURNAL OF DAIRY SCIENCE, 1952, 35 (02) :149-160

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