RIPENING AND QUALITY OF GRUYERE OF COMTE CHEESE .1. EXPERIMENTAL PROTOCOL - CHARACTERIZATION OF THE RIPENING AND CHEESE MAKING CONDITIONS

被引：0

作者：

GRAPPIN, R ^{[1
]}

BERDAGUE, JL ^{[1
]}

DASEN, A ^{[1
]}

JEUNET, R ^{[1
]}

机构：

[1] INST TECH GRUYERE,GRUYERE,SWITZERLAND

来源：

LAIT | 1987年 / 67卷 / 02期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：219 / 235

页数：17

共 50 条

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