A COMPARISON OF THE QUALITY OF CHEDDAR CHEESE PRODUCED FROM SEASONAL AND STANDARDIZED MILK

被引：0

作者：

BANKS, JM ^{[1
]}

MUIR, DD ^{[1
]}

TAMIME, AY ^{[1
]}

机构：

[1] W SCOTLAND AGR COLL, AUCHINCRUIVE KA6 5HW, AYR, SCOTLAND

来源：

JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY | 1984年 / 37卷 / 03期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：88 / 92

页数：5

共 50 条

[1] THE QUALITY OF CHEDDAR CHEESE PRODUCED FROM LACTOSE HYDROLYZED MILK
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[J]. JOURNAL OF BACTERIOLOGY, 1947, 54 (02) : 276 - 276
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