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

页码：747 / 748

页数：2

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