共 50 条
- [21] Effect of diet, cheese making techniques and ripening on D and L free amino acid content of milk and Pecorino cheese MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1998, 53 (06): : 313 - 316
- [23] Milk and Milk Products (Milk, Cream, Butter and Cheese) AMERICAN JOURNAL OF PUBLIC HEALTH AND THE NATIONS HEALTH, 1943, 33 (05): : 580 - 581
- [26] The influence of milk fat and starter cultures on cholesterol content and nutrient characteristics of Quarg cheese AGRO FOOD INDUSTRY HI-TECH, 2015, 26 (04): : 56 - 59
- [30] Effects of the full cream milk somatic cell content on the characteristics of vat milk in the manufacture of Parmigiano-Reggiano cheese Veterinary Research Communications, 2009, 33 : 281 - 283