FACTORS INFLUENCING ACID PRODUCTION BY CHEESE CULTURES .1. EFFECT OF COOKING TEMPERATURES ON ACID PRODUCTION IN THE MANUFACTURE OF CHEDDAR CHEESE

被引：6

作者：

BABEL, FJ

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(46)92510-6

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

页码：589 / 596

页数：8

共 6 条

DAHLBERG, AC ;

FERRIS, F .

[2]

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[3]

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[4]

HARRISON J., 1941, JOUR DAIRY RES, V12, P35, DOI 10.1017/S0022029900003393

[5]

PRICE WV, 1944, WIS AGR EXPT STA B, V464

[6]

WHITEHEAD HR, 1935, NZ J AGR, V50, P107