THE EFFECT OF ADDED AMINO ACIDS ON THE FLAVOR OF CHEDDAR CHEESE MADE FROM PASTEURIZED MILK

被引：5

作者：

BAKER, RJ

NELSON, FE

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1949年 / 32卷 / 09期

关键词：

D O I：

10.3168/jds.S0022-0302(49)92111-6

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

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页码：769 / 774

页数：6

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