A STUDY OF THE DIACETYL IN CHEESE .2. THE CHANGES IN DIACETYL CONTENT OF CHEDDAR CHEESE DURING MANUFACTURING AND CURING

被引：10

作者：

CALBERT, HE

PRICE, WV

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(49)92074-3

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：521 / 526

页数：6

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CALBERT, HE ;

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[6]

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[7]

Hammer B. W., 1943, JOUR DAIRY SCI, V26, P83, DOI 10.3168/jds.S0022-0302(43)92700-6

[8]

HEDRICK TI, 1942, IOWA AGR EXPT STA RE, V301

[9]

LANGTON HM, 1938, FOOD, V7, P315

[10]

PRICE WV, 1944, WIS AGR EXPT STA B, V464