PROTEOLYSIS IN CHEDDAR CHEESE - INFLUENCE OF RATE OF ACID PRODUCTION DURING MANUFACTURE

被引：58

作者：

OKEEFFE, RB

FOX, PF

DALY, C

机构：

[1] UNIV COLL CORK,DEPT FOOD CHEM,CORK,IRELAND

[2] UNIV COLL CORK,DEPT MICROBIOL,CORK,IRELAND

来源：

JOURNAL OF DAIRY RESEARCH | 1975年 / 42卷 / 01期

关键词：

D O I：

10.1017/S0022029900015144

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：111 / &

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