COMPARISON OF RATES OF PROTEOLYSIS DURING RIPENING OF CHEDDAR CHEESES MADE WITH CALF RENNET AND SWINE PEPSIN AS COAGULANTS

被引：63

作者：

GREEN, ML ^{[1
]}

FOSTER, PMD ^{[1
]}

机构：

[1] NATL INST RES DAIRYING,SHINFIELD,READING RG2 9AT,ENGLAND

来源：

JOURNAL OF DAIRY RESEARCH | 1974年 / 41卷 / 02期

关键词：

D O I：

10.1017/S0022029900019683

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：269 / &

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