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Erratum to: Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

机译：误解：在Cheddar乳酪成熟过程中的制造和生化特性，具有可变NaCl和等于水分含量

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International audience

机译：国际观众

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作者
Kirsten Kastberg Møller; Fergal P. Rattray; Erik Høier; Ylva Ardö;
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年度 2012
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正文语种 eng
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专利

1. Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content. [J] . Moller K. K, Rattray F. P, Hoier E, Dairy science & technology . 2012,第5期

机译：氯化钠含量可变且水分含量相等的切达干酪成熟期间的制造和生化特性。
2. Physicochemical and sensory characterization of Cheddar cheese with variable NaCI levels and equal moisture content [J] . K. K. M0ller, F. P. Rattray, W. L. P. Bredie, Journal of dairy science . 2013,第4期

机译：氯化钠含量变化且水分含量相等的切达干酪的理化和感官特性
3. Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content. [J] . Kilcawley K N, O Connell P B, Hickey D K, International Journal of Dairy Technology . 2007,第2期

机译：组成对可变质量和脂肪含量的商用切达干酪的生化和感官特性的影响。
4. Study on Change in Ripening of Cheddar-type Cheese with Application of Biomaterials-Cowmilk and Soymilk Blends from Different Starters [C] . Li LI, Xuyan ZONG, Zhennai YANG, International Conference on Energy Materials and Material Application . 2012

机译：从不同启动器应用生物材料 - 牛和豆浆混合物的切达尔型奶酪变化研究
5. Influence of calcium and phosphorus, residual lactose, and salt-to-moisture ratio on Cheddar cheese characteristics. [D] . Upreti, Praveen. 2005

机译：钙和磷，残留乳糖和盐湿比对切达干酪特性的影响。
6. Assessment of Probiotic Viability during Cheddar Cheese Manufacture and Ripening Using Propidium Monoazide-PCR Quantification [O] . Émilie Desfossés-Foucault, Véronique Dussault-Lepage, Clémentine Le Boucher, 2012

机译：评估切达干酪制造和成熟过程中益生菌的活力使用叠氮化丙锭-PCR定量
7. Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content [O] . Møller, Kirsten, Rattray, Fergal, Høier,, 2012

机译：氯化钠含量可变且水分含量相同的切达干酪成熟期间的制造和生化特性

Erratum to: Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

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