CONTRIBUTION OF LACTIC-ACID BACTERIA TO CHEESE RIPENING

被引：0

作者：

STEELE, JL ^{[1
]}

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1993年 / 206卷

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：57 / AGFD

共 50 条

[1] THE ROLE OF LACTIC-ACID BACTERIA IN ACCELERATED CHEESE RIPENING
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