USE OF LIPOSOMES FOR PROTEINASE ADDITION TO CHEDDAR CHEESE

被引：70

作者：

LAW, BA

KING, JS

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1985年 / 52卷 / 01期

关键词：

D O I：

10.1017/S0022029900024006

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：183 / 188

页数：6

共 11 条

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[7] ACCELERATED RIPENING OF CHEDDAR CHEESE WITH A COMMERCIAL PROTEINASE AND INTRACELLULAR ENZYMES FROM STARTER STREPTOCOCCI [J].

LAW, BA ;

WIGMORE, AS .

JOURNAL OF DAIRY RESEARCH, 1983, 50 (04) :519-525

[8] ACCELERATED CHEESE RIPENING WITH FOOD GRADE PROTEINASES [J].

LAW, BA ;

WIGMORE, A .

JOURNAL OF DAIRY RESEARCH, 1982, 49 (01) :137-146

[9] RELATIONSHIP OF MILK-FAT GLOBULE MEMBRANE MATERIAL TO FLAVOR DEVELOPMENT IN CHEDDAR CHEESE [J].

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[10]

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