Biochemical changes during ripening of cheddar cheese prepared by milk clotting enzyme from rhizopus oryzae

被引：0
|
作者：
Kumar, Sushil [1 ]
Sharma, Neeru S. [1 ]
Saharan, M.R. [1 ,2 ]
Singh, Randhir [1 ]
机构：
[1] Division of Biochemistry, SKUAST-J, R.S. Pura, Jammu - 181 102, India
[2] Department of Biochemistry, CCS Haryana Agricultural University, Hissar - 125 004, India
来源：
Journal of Food Science and Technology | 2004年 / 41卷 / 03期
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摘要：
Dairy products
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页码：279 / 283
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