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
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页码：189 / 204
页数：16
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