RIPENING AND QUALITY OF GRUYERE DE COMTE CHEESE .6. SENSORY EVALUATION

被引：0

作者：

BERDAGUE, JL ^{[1
]}

GRAPPIN, R ^{[1
]}

机构：

[1] INRA, EXPTL LAITIERE STN, F-39800 POLIGNY, FRANCE

来源：

LAIT | 1988年 / 68卷 / 02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：189 / 204

页数：16

共 50 条

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