CHEDDAR CHEESE FLAVOR .3. ACTIVE SULFHYDRYL GROUP PRODUCTION DURING RIPENING

被引：14

作者：

KRISTOFFERSEN, T

GOULD, IA

PURVIS, GA

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1964年 / 47卷 / 06期

关键词：

D O I：

10.3168/jds.S0022-0302(64)88728-2

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：599 / &

共 10 条

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[4] CHEDDAR CHEESE FLAVOR .2. CHANGES IN FLAVOR QUALITY AND RIPENING PRODUCTS OF COMMERCIAL CHEDDAR CHEESE DURING CONTROLLED CURING [J].

KRISTOFFERSEN, T ;

GOULD, IA .

JOURNAL OF DAIRY SCIENCE, 1960, 43 (09) :1202-1215

[5]

KRISTOFFERSEN T, 1960, J DAIRY SCI, V43, P861

[6]

KRISTOFFERSEN T, 1959, J DAIRY SCI, V42, P901

[7]

KRISTOFFERSEN T, 1962, 16 P INT DAIR C, P599

[8]

KRISTOFFERSON T., 1959, MILK PROD JOUR, V50, P14

[9] STANDARDIZATION OF THE HARLAND-ASHWORTH TEST FOR WHEY PROTEIN NITROGEN [J].

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CHOI, RP .

JOURNAL OF DAIRY SCIENCE, 1959, 42 (01) :28-38

[10] DETERMINATION OF CHEESE PROTEINASE [J].

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JOHNSON, MJ ;

PRICE, WV .

JOURNAL OF DAIRY SCIENCE, 1948, 31 (01) :47-54

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