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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