MASS-TRANSFER DURING RIPENING OF CUARTIROLO ARGENTINO CHEESE

被引：17

作者：

LUNA, JA

BRESSAN, JA

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06600.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：308 / 311

页数：4

共 12 条

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[2]

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[3]

GEURTS TJ, 1974, NETH MILK DAIRY J, V28, P102

[4]

GILLES J, 1977, New Zealand Journal of Dairy Science and Technology, V12, P203

[5]

GODINHO M, 1982, MILCHWISSENSCHAFT, V37, P72

[6]

HARDY J, 1984, FROMAGE TECHNIQUE DO

[7]

HELDMAN DR, 1974, T ASAE, V17, P63

[8]

HIMMELBLAU DM, 1970, PROCESS ANAL STATIST

[9] HEAT-TRANSFER DURING BRINING OF CUARTIROLO ARGENTINO CHEESE [J].

LUNA, JA ;

BRESSAN, JA .

[10] MASS-TRANSFER DURING BRINING OF CUARTIROLO ARGENTINO CHEESE [J].

LUNA, JA ;

BRESSAN, JA .