机译:钠,钾,镁和钙盐阳离子对全脂切达干酪存储期间的pH值,蛋白水解,有机酸和微生物种群的影响
Western Dairy Center, Utah State University, Logan 84322;
Western Dairy Center, Utah State University, Logan 84322,Department of Microbiology, Weber State University, Ogden, UT 84408;
Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695;
Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo 93407;
Department of Microbiology, Weber State University, Ogden, UT 84408;
Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo 93407;
Western Dairy Center, Utah State University, Logan 84322;
Department of Food Science, University of Wisconsin, Madison 53705;
Western Dairy Center, Utah State University, Logan 84322;
cheese; sodium; potassium; propionic acid; nonstarter;
机译:钙,磷,乳糖和盐湿比对切达干酪品质的影响:成熟过程中残留糖和水溶性有机酸的变化
机译:钙,磷,乳糖和盐湿比对切达干酪品质的影响:成熟期间的蛋白水解
机译:重新评估脂肪酸(E?470a)的钠,钾和钙盐和脂肪酸(E?470b)的镁盐作为食品添加剂
机译:在成熟过程中,乳酸杆菌发酵的低和全脂奶酪的蛋白水解表征
机译:钙和磷,残留乳糖和盐湿比对切达干酪特性的影响。
机译:在60天成熟时期结束时完全取代钾钙和镁盐水对无钠超滤钠奶酪的影响:物理化学蛋白水解 - 脂解索引微生物比色和感官评估
机译:钠,钾,镁和钙盐阳离子对全脂切达干酪贮藏期间pH,蛋白水解,有机酸和微生物种群的影响1