OVERALL COMPOSITION, NITROGEN FRACTIONS AND FAT CHARACTERISTICS OF CABRALES CHEESE DURING RIPENING

被引：30
作者：
ALONSO, L
JUAREZ, M
RAMOS, M
MARTINALVAREZ, PJ
机构：
[1] INST FRIO, CSIC, CIUDAD UNIV, E-28040 MADRID, SPAIN
[2] INST FERMENTAC IND, CSIC, E-28006 MADRID, SPAIN
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1987年 / 185卷 / 06期
关键词：
D O I：
10.1007/BF01042813
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：481 / 486
页数：6
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