THE EFFECT OF ELEVATED RIPENING TEMPERATURES ON PROTEOLYSIS AND FLAVOR DEVELOPMENT IN CHEDDAR CHEESE .2. HIGH-TEMPERATURE STORAGE MIDWAY THROUGH RIPENING

被引：0
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作者：
FEDRICK, IA
ASTON, JW
DURWARD, IF
DULLEY, JR
机构：
来源：
NEW ZEALAND JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY | 1983年 / 18卷 / 03期
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中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
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页码：253 / 260
页数：8
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