Effect of milk chemical composition and clotting characteristics on chemical and sensory properties of Reblochon de Savoie cheese

被引：34

作者：

Martin, B ^{[1
]}

Chamba, JF ^{[1
]}

Coulon, JB ^{[1
]}

Perreard, E ^{[1
]}

机构：

[1] ITG,F-74800 ETEAUX ROCHE FORO,FRANCE

来源：

JOURNAL OF DAIRY RESEARCH | 1997年 / 64卷 / 01期

关键词：

D O I：

10.1017/S0022029996001975

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

[No abstract available]

引用

页码：157 / 162

页数：6

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