STUDY OF SOME FACTORS AFFECTING WATER-VAPOR SORPTION OF GRUYERE CHEESE .1. PROTEOLYSIS

被引：0
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作者：
MALTHLOUTHI, M [1 ]
MICHEL, JF [1 ]
MAITENAZ, PC [1 ]
机构：
[1] INST TECHN GRUYERE,F-01009 BOURG EN BRESSE,FRANCE
来源：
LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1981年 / 14卷 / 03期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：163 / 165
页数：3
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