The impact of fat reduction on flavor and flavor chemistry of Mozzarella cheeses

被引：0
|
作者：
Krause, A. J. [1 ]
Miracle, R. E. [1 ]
Evans, J. P. [1 ]
Drake, M. A. [1 ]
机构：
[1] N Carolina State Univ, Raleigh, NC 27695 USA
来源：
POULTRY SCIENCE | 2007年 / 86卷
关键词：
Mozzarella; flavor chemistry; flavor;
D O I：
暂无
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
收藏
页码：269 / 269
页数：1
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