COMPARISON OF PROTEOLYSIS IN A LOW-FAT SEMI-HARD TYPE OF CHEESE MANUFACTURED BY STANDARD AND BY ULTRAFILTRATION TECHNIQUES

被引：0
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作者：
DEKONING, PJ
DEBOER, R
BOTH, P
NOOY, PFC
机构：
来源：
NETHERLANDS MILK AND DAIRY JOURNAL | 1981年 / 35卷 / 01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：35 / 46
页数：12
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