Proteolysis in cheese during ripening

被引：252
作者：
Fox, PF
McSweeney, PLH
机构：
[1] Department of Food Chemistry, University College, Cork
来源：
FOOD REVIEWS INTERNATIONAL | 1996年 / 12卷 / 04期
关键词：
D O I：
10.1080/87559129609541091
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
[No abstract available]
引用
收藏
页码：457 / 509
页数：53
相关论文
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