EFFECT OF CALCIUM AND PHOSPHORUS, RESIDUAL LACTOSE AND SALT-TO-MOISTURE RATIO ON TEXTURAL PROPERTIES OF CHEDDAR CHEESE DURING RIPENING
- 作者N. CHEVANAN; K. MUTHUKUMARAPPAN; P. UPRETI; L.E. METZGER
- 卷第37卷
- 期第6期
- 印刷ISSN0022-4901
- 电子ISSN1745-4603
- 文件大小373.51KB
- 发表时间2006
- DOI10.1111/j.1745-4603.2006.00080.x
- 页码711-730
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