MICROENCAPSULATION OF BACTERIAL CELL-FREE-EXTRACT TO PRODUCE ACETIC-ACID FOR ENHANCEMENT OF CHEESE FLAVOR

被引：11

作者：

BRAUN, SD

OLSON, NF

LINDSAY, RC

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

[2] UNIV WISCONSIN,WALTER V PRICE CHEESE RES INST,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12887.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1803 / 1807

页数：5

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