摘要 : The changes in composition and some biochemical properties of Orgu cheeses made from raw (RMC) and pasteurized (PMC) cow milk were investigated during a 90-day ripening period. The average contents of TS, protein, water soluble ni... 展开
作者 | Celik S. Turkoglu H. |
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作者单位 | |
期刊名称 | 《International Journal of Dairy Technology》 |
总页数 | 6 |
语种/中图分类号 | 英语 / TS2 |
关键词 | CHEESEMAKING MILK COMPOSITION PHYSICOCHEMICAL PROPERTIES CHEESE VARIETIES CHEESEMAKING MILK PHYSICAL PROPERTIES RIPENING |
馆藏号 | N2008EPST0008562 |