DEVELOPMENT OF A QUANTITATIVE MODEL FOR ENZYME-CATALYZED, TIME-DEPENDENT CHANGES IN PROTEIN-COMPOSITION OF CHEDDAR CHEESE DURING STORAGE

被引：51

作者：

BASCH, JJ

FARRELL, HM

WALSH, RA

KONSTANCE, RP

KUMOSINSKI, TF

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1989年 / 72卷 / 03期

关键词：

D O I：

10.3168/jds.S0022-0302(89)79149-9

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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页码：591 / 603

页数：13

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