Milk. Made: A Book About Cheese. How To Choose It, Serve It and Eat It

被引：0
|
作者：
Stoeger, Melissa [1 ]
机构：
[1] Deerfield Publ Lib, Deerfield, IL 60015 USA
来源：
LIBRARY JOURNAL | 2016年 / 141卷 / 19期
关键词：
D O I：
暂无
中图分类号：
G25 [图书馆学、图书馆事业]; G35 [情报学、情报工作];
学科分类号：
1205 ; 120501 ;
摘要：
引用
收藏
页码：105 / 106
页数：2
相关论文
共 2 条
  • [1] Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk.: Seasonal variation
    Gaya, P
    Sánchez, C
    Nuñez, M
    Fernández-García, E
    [J]. JOURNAL OF DAIRY RESEARCH, 2005, 72 (03) : 287 - 295
  • [2] Development of biochemical and sensory characteristics of goat cheese.: Interspecies study by exchange of the fatty fraction and the skimmed fraction of cow's and goat's milk.
    Buchin, S
    Duboz, G
    Le Quéré, JL
    Grappin, R
    [J]. LAIT, 1998, 78 (06): : 673 - 687
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