机译:马苏里拉干酪和切达干酪乳清的风味化学和风味稳定性的比较
Dept. Food, Coprocessing, and Nutritional Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ., Campus Box 7624, Raleigh, NC 27695, U.S.A;
Dept. Food, Coprocessing, and Nutritional Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ., Campus Box 7624, Raleigh, NC 27695, U.S.A;
Dept. Food, Coprocessing, and Nutritional Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ., Campus Box 7624, Raleigh, NC 27695, U.S.A;
Dept. Food, Coprocessing, and Nutritional Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ., Campus Box 7624, Raleigh, NC 27695, U.S.A;
Dept. Food, Coprocessing, and Nutritional Sciences, Southeast Dairy Foods Research Center, North Carolina State Univ., Campus Box 7624, Raleigh, NC 27695, U.S.A;
cheddar; flavor chemistry; gas chromatography-olfactometry; liquid whey; mozzarella;
机译:添加抗氧化剂对切达干酪和马苏里拉乳清和切达干酪乳清蛋白浓缩物风味的影响
机译:测定商业生产的切达干酪乳清中的风味和风味变化
机译:减脂对切达干酪的风味和风味化学的影响
机译:调味品的稳定性和控制释放的包封方法的比较
机译:大麦遗传学对啤酒化学,味道和风味稳定性的影响
机译:转基因乳球菌蛋白水解系统对切达干酪成熟和风味发展的影响
机译:聚集和储存对乳清蛋白浓缩物的风味和风味稳定性的影响80%和乳清蛋白分离物