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Cheese: physical, biochemical, and nutritional aspects.

作者信息

Fox P F, O'Connor T P, McSweeney P L, Guinee T P, O'Brien N M

机构信息

Department of Food Chemistry, University College, Cork, Ireland.

出版信息

Adv Food Nutr Res. 1996;39:163-328. doi: 10.1016/s1043-4526(08)60075-3.

DOI:10.1016/s1043-4526(08)60075-3
PMID:8794552
Abstract
摘要

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Cheese: physical, biochemical, and nutritional aspects.
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Technology of manufacturing reduced-fat cheddar cheese.低脂切达干酪的制造技术。
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