Influence of liposome-encapsulated Neutrase and heat-treated lactobacilli on the quality of low-fat Gouda-type cheese
1995
Skeie, S. | Narvhus, J. | Ardo, Y. | Abrahamsen, R.K. (Department of Food Science, Agricultural University of Norway, 1432 As (Norway))
Ключевые слова АГРОВОК
Библиографическая информация
Journal of Dairy Research (United Kingdom)
Том
62
Выпуск
1
Нумерация страниц
pp. 131-139
Другие темы
Liposomes; Qualite/ protease; Calidad/ proteasas; Tratamiento termico; Quality/ proteases; Low fat cheeses; Contenido de lipidos; Gouda cheese
Язык
Английский
Примечание
27 ref.
1995-08-15
AGRIS AP
Поставщик данных
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