CHEDDAR CHEESE MANUFACTURE WITH PEPSIN AND RENNET

被引：18

作者：

EMMONS, DB

PETRASOVITS, A

GILLAN, RH

BAIN, JM

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL | 1971年 / 4卷 / 01期

关键词：

D O I：

10.1016/S0008-3860(71)74152-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：31 / +

页数：1

共 35 条

[1]

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[2]

BABEL FJ, 1967, DAIRY IND, V32, P901

[3]

BARR GH, 1917, AGR GAZ CANADA, V4, P660

[4]

CHAPMAN HR, 1968, DAIRY IND, V33, P308

[5]

DAVIES WL, 1934, J DAIRY RES, V5, P144

[6]

DEAN HH, 1905, EXPERIMENTS CHEESEMA, V31, P115

[7]

DEWANE RA, 1960, RENNET SUBSTITUTES R

[8] INACTIVATION OF PEPSIN IN HARD WATER [J].

EMMONS, DB .

EMMONS, DB ;

ELLIOTT, JA ;

MCGUGAN, WA .

[10]

ERNSTROM C. A., 1961, MILK PROD JOUR, V52, P8