FACTORS AFFECTING CHARACTERISTICS COMPOSITION AND QUALITY OF SKIMMILK CHEESE

被引：8

作者：

HARGROVE, RE

MCDONOUGH, FE

TITTSLER, RP

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(67)87382-X

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：160 / +

页数：1

共 9 条

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MCDONOUGH, FE ;

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[3]

KEENEY M, 1955, 238 MAR AGR EXPT STA, P23

[4] VOLATILE ACIDS AND AROMA OF CHEDDAR CHEESE [J].

PATTON, S .

[5]

THOMAS E. L., 1955, American Milk Review, V17, P50

[6] A RAPID SPECTROPHOTOMETRIC METHOD FOR MEASURING CHEESE RIPENING [J].

VAKALERIS, DG ;

PRICE, WV .

[7]

WHITEHEAD HR, 1954, J DAIRY TECHNOL, V9, P103

[8]

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[9]

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