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

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作者：

FEDRICK, IA

ASTON, JW

DURWARD, IF

DULLEY, JR

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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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