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CHEDDAR CHEESE MADE FROM PASTEURIZED MILK HOMOGENIZED AT VARIOUS PRESSURES
被引:34
作者
:
PETERS, II
论文数:
0
引用数:
0
h-index:
0
PETERS, II
机构
:
来源
:
JOURNAL OF DAIRY SCIENCE
|
1956年
/ 39卷
/ 08期
关键词
:
D O I
:
10.3168/jds.S0022-0302(56)94822-6
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
收藏
页码:1083 / 1088
页数:6
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[11]
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0
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JOURNAL OF DAIRY SCIENCE,
1950,
33
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: 115
-
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THE RELATION OF CHEMICAL ANALYSES TO THE FLAVOR SCORES OF BLUE CHEESE MADE FROM PASTEURIZED HOMOGENIZED MILK
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0
引用数:
0
h-index:
0
PARMELEE, CE
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论文数:
0
引用数:
0
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0
NELSON, FE
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-
1012
[13]
THE MANUFACTURE OF CHEDDAR CHEESE FROM PASTEURIZED MILK IN COMMERCIAL PLANTS
WALTER, HE
论文数:
0
引用数:
0
h-index:
0
WALTER, HE
LOCHRY, HR
论文数:
0
引用数:
0
h-index:
0
LOCHRY, HR
JOURNAL OF DAIRY SCIENCE,
1945,
28
(08)
: 597
-
606
[14]
THE DEVELOPMENT OF FLAVOR IN AMERICAN CHEDDAR CHEESE MADE FROM PASTEURIZED MILK WITH STREPTOCOCCUS-FAECALIS STARTER
DAHLBERG, AC
论文数:
0
引用数:
0
h-index:
0
DAHLBERG, AC
KOSIKOWSKY, FV
论文数:
0
引用数:
0
h-index:
0
KOSIKOWSKY, FV
JOURNAL OF DAIRY SCIENCE,
1948,
31
(04)
: 275
-
284
[15]
Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks
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论文数:
0
引用数:
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h-index:
0
机构:
TEAGASC, Moorepk Food Res Ctr, Fermoy, Cork, Ireland
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机构:
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31
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h-index:
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机构:
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MASSEY UNIV,DEPT FOOD TECHNOL,PALMERSTON NORTH,NEW ZEALAND
IYER, M
LELIEVRE, J
论文数:
0
引用数:
0
h-index:
0
机构:
MASSEY UNIV,DEPT FOOD TECHNOL,PALMERSTON NORTH,NEW ZEALAND
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LELIEVRE, J
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22
(03):
: 205
-
214
[19]
Effect of phage on survival of Salmonella enteritidis during manufacture and storage of cheddar cheese made from raw and pasteurized milk
Modi, R
论文数:
0
引用数:
0
h-index:
0
机构:
Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada
Modi, R
Hirvi, Y
论文数:
0
引用数:
0
h-index:
0
机构:
Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada
Hirvi, Y
Hill, A
论文数:
0
引用数:
0
h-index:
0
机构:
Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada
Hill, A
Griffiths, MW
论文数:
0
引用数:
0
h-index:
0
机构:
Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada
Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada
Griffiths, MW
JOURNAL OF FOOD PROTECTION,
2001,
64
(07)
: 927
-
933
[20]
Role of starter enzymes during ripening of cheddar cheese made from pasteurized milk under controlled microbiological conditions
Lane, CN
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Food Chemistry, University College, Cork
Lane, CN
Fox, PF
论文数:
0
引用数:
0
h-index:
0
机构:
Department of Food Chemistry, University College, Cork
Fox, PF
INTERNATIONAL DAIRY JOURNAL,
1997,
7
(01)
: 55
-
63
←
1
2
3
4
5
→