THE EFFECT OF RIPENING AND COOKING TEMPERATURES ON PROTEOLYSIS AND LIPOLYSIS IN MANCHEGO CHEESE

被引：69
|
作者：
NUNEZ, M
GARCIAASER, C
RODRIGUEZMARTIN, MA
MEDINA, M
GAYA, P
机构：
来源：
FOOD CHEMISTRY | 1986年 / 21卷 / 02期
关键词：
D O I：
10.1016/0308-8146(86)90156-1
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：115 / 123
页数：9
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