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
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页码：219 / 235
页数：17
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