CHARACTERISTICS OF CHEDDAR CHEESE MADE WITH MUTANT STRAINS OF LACTIC STREPTOCOCCI AS ADJUNCT SOURCES OF ENZYMES

被引：0
作者：
KAMALY, KM [1 ]
JOHNSON, ME [1 ]
MARTH, EH [1 ]
机构：
[1] UNIV WISCONSIN, CTR DAIRY RES, MADISON, WI 53706 USA
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1989年 / 44卷 / 06期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：343 / 346
页数：4
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