SHEEP MILK CHEESE MADE WITH THE ADDITION OF ALFALFA LEAF PROTEIN-CONCENTRATE - ACIDITY AND TEXTURE DURING RIPENING

被引：0
作者：
LENCIONI, L
PISANELLI, AM
BALDI, E
FIORENTINI, R
GALOPPINI, C
机构：
来源：
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1989年 / 22卷 / 02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：
引用
收藏
页码：81 / 87
页数：7
相关论文
共 19 条
[1]  
[Anonymous], 1984, OFFICIAL METHODS ANA
[2]   TEXTURE PROFILE OF RIPENING PEARS [J].
BOURNE, MC .
JOURNAL OF FOOD SCIENCE, 1968, 33 (02) :223-&
[3]  
Choisy C., 1984, Le fromage., P62
[4]  
DEIANA P, 1984, LAIT, V64, P380, DOI 10.1051/lait:1984640-64231
[5]   REVIEW OF THE PROGRESS OF DAIRY SCIENCE - MECHANISMS OF FORMATION OF AROMA COMPOUNDS IN MILK AND MILK-PRODUCTS [J].
FORSS, DA .
JOURNAL OF DAIRY RESEARCH, 1979, 46 (04) :691-706
[6]  
Green M. L., 1984, Advances in the microbiology and biochemistry of cheese and fermented milk, P1
[7]  
HARPER WJ, 1978, MILCHWISSENSCHAFT, V33, P604
[8]  
KRETT OJ, 1951, J DAIRY SCI, V34, P476
[9]  
Law B. A., 1981, Dairy Science Abstracts, V43, P143
[10]  
Law B. A., 1984, Advances in the microbiology and biochemistry of cheese and fermented milk, P187
12