FACTORS AFFECTING FLAVOR DEVELOPMENT IN CHEDDAR CHEESE SLURRIES

被引：28

作者：

SINGH, S

KRISTOFFERSEN, T

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1970年 / 53卷 / 05期

关键词：

D O I：

10.3168/jds.S0022-0302(70)86247-6

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：533 / +

页数：1

共 11 条

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[4] CHEDDAR CHEESE FLAVOR .4. DIRECTED AND ACCELERATED RIPENING PROCESS [J].

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GOULD, IA .

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[5] CHEDDAR CHEESE FLAVOR .3. ACTIVE SULFHYDRYL GROUP PRODUCTION DURING RIPENING [J].

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GOULD, IA ;

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

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GOULD, IA .

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

[7]

RAO PS, 1957, THESIS OHIO STATE U

[8] EFFECT OF MICROBIAL FLORA ON FLAVOUR AND FREE FATTY ACID COMPOSITION OF CHEDDAR CHEESE [J].

REITER, B ;

FRYER, TF ;

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SHARPE, ME .

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[9]

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[10]

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