EVOLUTION OF FREE AMINO-ACIDS DURING THE RIPENING OF CHEDDAR CHEESE CONTAINING ADDED LACTOBACILLI STRAINS

被引：104
|
作者：
PUCHADES, R [1 ]
LEMIEUX, L [1 ]
SIMARD, RE [1 ]
机构：
[1] UNIV LAVAL,DEPT SCI & TECHNOL ALIMENTS RECH STELA GRP,SAINTE FOY G1K 7P4,QUEBEC,CANADA
来源：
JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1989.tb07905.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：885 / &
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