DEVELOPMENT OF A QUANTITATIVE MODEL FOR ENZYME-CATALYZED, TIME-DEPENDENT CHANGES IN PROTEIN-COMPOSITION OF CHEDDAR CHEESE DURING STORAGE

被引：51
作者：
BASCH, JJ
FARRELL, HM
WALSH, RA
KONSTANCE, RP
KUMOSINSKI, TF
机构：
来源：
JOURNAL OF DAIRY SCIENCE | 1989年 / 72卷 / 03期
关键词：
D O I：
10.3168/jds.S0022-0302(89)79149-9
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
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页码：591 / 603
页数：13
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