MEASURING THIAMINE DISULFIDE REDUCING SUBSTANCES IN CHEDDAR CHEESE

被引：4

作者：

KRISTOFFERSEN, T

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1963年 / 46卷 / 10期

关键词：

D O I：

10.3168/jds.S0022-0302(63)89222-X

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

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页码：1135 / &

相关论文

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[2] CHEDDAR CHEESE FLAVOR .2. CHANGES IN FLAVOR QUALITY AND RIPENING PRODUCTS OF COMMERCIAL CHEDDAR CHEESE DURING CONTROLLED CURING [J].

KRISTOFFERSEN, T ;

GOULD, IA .

JOURNAL OF DAIRY SCIENCE, 1960, 43 (09) :1202-1215

[3]

KRISTOFFERSON T., 1959, MILK PROD JOUR, V50, P14