THE INFLUENCE OF RATE AND TEMPERATURE OF COOKING ON ACID DEVELOPMENT IN MAKING CHEDDAR CHEESE FROM PASTEURIZED MILK

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作者：

BARTON, LB

JARMAN, ER

WILLINGHAM, JJ

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来源：

JOURNAL OF DAIRY SCIENCE | 1957年 / 40卷 / 06期

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中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

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页码：608 / 608

页数：1

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