摘要 : Teleme cheese from sheep, goat and cow milk was produced and the effect of three different starter cultures (mesophilic, thermophilic and mixed) on the formation of volatile compounds during ripening period up to 6 months was stud... 展开
作者 | Pappa~ Eleni C. Massouras~ Theofilos Sotirakoglou~ Kyriaki Kandarakis~ Ioannis |
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作者单位 | |
期刊名称 | 《Small Ruminant Research》 |
总页数 | 10 |
语种/中图分类号 | 英语 / Q95 |
关键词 | White-brined cheese Teleme Volatile Starter Milk |
馆藏号 | N2008EPST0007537 |