Effect of the pH on the proteolysis of Prato cheese during ripening

被引：0
|
作者：
Monteiro, V. S. [1 ]
Risse, R. T. A. N. [1 ]
Gigante, M. L. [1 ]
机构：
[1] State Univ, Campinas, SP, Brazil
来源：
JOURNAL OF DAIRY SCIENCE | 2005年 / 88卷
关键词：
Prato cheese; pH; proteolysis;
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：142 / 142
页数：1
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