EFFECT OF RIPENING TEMPERATURES ON PROTEOLYSIS AND LIPOLYSIS IN THE OUTER AND INNER REGIONS OF RAS-TYPE CHEESE MADE BY VARIOUS SALTING METHODS

被引：5

作者：

ELELLA, WMA ^{[1
]}

BAKY, AAA ^{[1
]}

ALY, ME ^{[1
]}

FOX, PF ^{[1
]}

机构：

[1] NATL UNIV IRELAND UNIV COLL CORK, DEPT DAIRY & FOOD CHEM, CORK, IRELAND

来源：

FOOD CHEMISTRY | 1988年 / 28卷 / 01期

关键词：

D O I：

10.1016/0308-8146(88)90002-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：1 / 16

页数：16

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