CHEDDAR CHEESE FLAVOR .2. CHANGES IN FLAVOR QUALITY AND RIPENING PRODUCTS OF COMMERCIAL CHEDDAR CHEESE DURING CONTROLLED CURING

被引：44

作者：

KRISTOFFERSEN, T

GOULD, IA

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1960年 / 43卷 / 09期

关键词：

D O I：

10.3168/jds.S0022-0302(60)90306-4

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

页码：1202 / 1215

页数：14

共 20 条

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