PREPARATION OF SOYBEAN CHEESE USING LACTIC STARTER ORGANISMS .3. EFFECTS OF MOLD RIPENING AND INCREASING CONCENTRATIONS OF SKIM MILK SOLIDS

被引：13

作者：

SCHRODER, DJ

JACKSON, H

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1971.tb02022.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：22 / &

共 11 条

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