Nutritional and organoleptic quality of Cheddar cheese prepared from goat and buffalo milk blends.

被引：0
作者：
Nasir, M. [1 ]
Jabeen, H. [1 ]
Abdullah, M. [1 ]
Jabbar, M. A. [1 ]
Ali, M. A. [1 ]
机构：
[1] Univ Vet & Anim Sci, Lahore, Punjab, Pakistan
来源：
JOURNAL OF DAIRY SCIENCE | 2010年 / 93卷
关键词：
goat milk; Cheddar cheese; sensory quality;
D O I：
暂无
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
收藏
页码：747 / 748
页数：2
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