BIOCHEMICAL-CHANGES IN CHEESE BY LIPOLYTIC AND NON-LIPOLYTIC CULTURES

被引：0

作者：

CHANDER, H

BATISH, VK

ELIAS, J

CHAND, R

机构：

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1986年 / 41卷 / 07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：400 / 402

页数：3

共 16 条

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[8] NEUTRAL VOLATILES IN CHEDDAR CHEESE MADE ASEPTICALLY WITH AND WITHOUT STARTER CULTURE [J].

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[10]

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