CULTURE EFFECT ON RIPENING CHARACTERISTICS AND RHEOLOGICAL BEHAVIOR OF CHEDDAR CHEESE

被引：41

作者：

AMANTEA, GF ^{[1
]}

SKURA, BJ ^{[1
]}

NAKAI, S ^{[1
]}

机构：

[1] UNIV BRITISH COLUMBIA,DEPT FOOD SCI,VANCOUVER V6T 2A2,BC,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb11198.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：912 / 918

页数：7

相关论文

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