EFFECTS OF ADDED MICROBIAL AND ANIMAL LIPASES ON PROTEIN HYDROLYSIS IN BLUE CHEESE MADE WITH PASTEURIZED MILK

被引：12

作者：

JOLLY, RC ^{[1
]}

KOSIKOWSKI, FV ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF DAIRY SCIENCE | 1978年 / 61卷 / 05期

关键词：

D O I：

10.3168/jds.S0022-0302(78)94407-7

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：536 / 541

页数：6

共 50 条

[1] QUANTIFICATION OF LACTONES IN RIPENING PASTEURIZED MILK BLUE CHEESE CONTAINING ADDED MICROBIAL LIPASES
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