EVOLUTION OF VOLATILE COMPOUNDS IN RIPENING RAW AND PASTEURIZED MILK CHEDDAR CHEESE OBSERVED BY GAS CHROMATOGRAPHY

被引：31

|

作者：

SCARPELLINO, R

KOSIKOWSKI, FV

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1962年 / 45卷 / 03期

关键词：

D O I：

10.3168/jds.S0022-0302(62)89396-5

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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页码：343 / +

页数：1

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