FREE AMINO-ACID AND RHEOLOGICAL MEASUREMENTS ON HYDROLYZED LACTOSE CHEDDAR CHEESE DURING RIPENING

被引：32

作者：

WEAVER, JC ^{[1
]}

KROGER, M ^{[1
]}

THOMPSON, MP ^{[1
]}

机构：

[1] USDA,EASTERN REC RES CTR,ARS,PHILADELPHIA,PA 19118

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02359.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：579 / 583

页数：5

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