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The effect of exposure to pressure of 50 MPa on Cheddar cheese ripening.

Innovative Food Science and Emerging Technologies Pub Date : 2000-06-01 DOI:10.1016/S1466-8564(00)00011-4
C. O’Reilly, P. O’Connor, P. M. Murphy, A. Kelly, T. Beresford
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引用次数: 65
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暴露于50mpa压力下对切达干酪成熟的影响。
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies
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