COMPARATIVE STUDIES OF CASEIN BREAKDOWN IN CHEDDAR CHEESE MANUFACTURED FROM LACTOSE-HYDROLYZED MILK

被引：4
|
作者：
RIDHA, SH [1 ]
CRAWFORD, RJM [1 ]
TAMIME, AY [1 ]
机构：
[1] W SCOTLAND AGR COLL,DEPT DAIRY TECHNOL,AUCHINCRUIVE KA6 5HW,AYR,SCOTLAND
来源：
JOURNAL OF FOOD PROTECTION | 1984年 / 47卷 / 05期
关键词：
D O I：
10.4315/0362-028X-47.5.381
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：381 / 387
页数：7
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