THE INFLUENCE OF THE QUALITY OF MILK AND THE CURING TEMPERATURE ON THE RIPENING OF PASTEURIZED-MILK CHEDDAR CHEESE

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作者：

SANDERS, GP

WALTER, HE

TITTSLER, RP

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来源：

JOURNAL OF DAIRY SCIENCE | 1946年 / 29卷 / 08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：497 / 498

页数：2

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