FLAVOR DEVELOPMENT AND MICROBIOLOGY OF SWISS CHEESE - REVIEW .4. DEFECTS

被引：16

作者：

LANGSRUD, T ^{[1
]}

REINBOLD, GW ^{[1
]}

机构：

[1] IOWA STATE UNIV, DEPT FOOD TECHNOL, AMES, IA 50010 USA

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1974年 / 37卷 / 01期

关键词：

D O I：

10.4315/0022-2747-37.1.26

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：26 / 41

页数：16

共 493 条

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ANTILA M, 1956, MEIJERIT AIKAKAUSK, V18, P1

[10]

ANTILA M, 1955, MEIJERIT AIKAKAUSK, V16, P7

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