EFFECT OF RIPENING CREAM WITH SELECTED LACTIC-ACID BACTERIA ON THE QUALITY OF GHEE

被引：7

|

作者：

JOSEPH, AM

APPACHAR, SR

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1980年 / 47卷 / 03期

关键词：

D O I：

10.1017/S0022029900021300

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

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页码：411 / 415

页数：5

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