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：

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

页码：269 / 269

页数：1

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