The effect of salt on chemical and sensory attributes in cholesterol-reduced Cheddar cheese made by crosslinked β-cyclodextrin

被引：0
|
作者：
Scon, K. H. [1 ]
Hong, E. K. [1 ]
Kwak, H. S. [1 ]
机构：
[1] Sejong Univ, Seoul, South Korea
来源：
JOURNAL OF ANIMAL SCIENCE | 2007年 / 85卷
关键词：
Cheddar cheese; salt; crosslinked beta-cyclodextrin;
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：273 / 273
页数：1
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