摘要 : The relative contributions of rennet and starter to proteolysis during the storage of ultra-filtered (UF) Iranian white cheese were investigated. In the experimental design used, starter and rennet were, in separate treatments, om... 展开
作者 | Javad HESARI Mohammad R. EHSANI Asghar KHOSROSHAHI Paul L.H. McSwEENEY |
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作者单位 | |
期刊名称 | 《Le Lait》 |
总页数 | 12 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Iranian white cheese ultrafill ration rennet starter proteolysis fromage à pate fraiche iranien ultrafiltration présure ferment protéolyse |
馆藏号 | N2008EPST0012584 |