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

被引：0
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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
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：81 / 87
页数：7
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