Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: Changes in Residual Sugars and Water-Soluble Organic Acids During Ripening
- 作者P. Upreti; L.L. McKay; L.E. Metzger
- 卷第89卷
- 期第2期
- 印刷ISSN0022-0302
- 电子ISSN1525-3198
- 文件大小870.37KB
- 发表时间2006
- DOI10.3168/jds.s0022-0302(06)72107-5
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