THE EFFECT OF RIPENING AND COOKING TEMPERATURES ON PROTEOLYSIS AND LIPOLYSIS IN MANCHEGO CHEESE

被引：69

作者：

NUNEZ, M

GARCIAASER, C

RODRIGUEZMARTIN, MA

MEDINA, M

GAYA, P

机构：

来源：

FOOD CHEMISTRY | 1986年 / 21卷 / 02期

关键词：

D O I：

10.1016/0308-8146(86)90156-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：115 / 123

页数：9

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