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
收藏
页码：579 / 583
页数：5
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