BLUE CHEESE FLAVOR BY MICROBIAL LIPASES AND MOLD SPORES UTILIZING WHEY POWDER, BUTTER AND COCONUT FATS

被引：28

作者：

JOLLY, R ^{[1
]}

KOSIKOWSKI, FV ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14850

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02184.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：285 / 287

页数：3

共 16 条

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[6]

JOLLY R, 1973, J DAIRY SCI, V56, P624

[7]

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[8]

KOSIKOWSKI FV, 1959, 15 P INT DAIR C, V3, P1545

[9] OXIDATION OF FATTY ACIDS BY SPORES OF PENICILLIUM ROQUEFORTI [J].

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