机译:简短交流:脉冲光处理对切达干酪品质和感官特性的影响
Department of Food Science, Cornell University, Ithaca, NY 14853;
Department of Food Science, Cornell University, Ithaca, NY 14853;
Department of Food Science, Cornell University, Ithaca, NY 14853;
Department of Food Science, Cornell University, Ithaca, NY 14853;
Department of Food Science, Cornell University, Ithaca, NY 14853;
Department of Food Science, Cornell University, Ithaca, NY 14853;
Department of Food Science, Cornell University, Ithaca, NY 14853;
pulsed light; cheese quality; sensory property; surface molding;
机译:益生菌切达干酪:成熟温度对切达干酪的蛋白水解和感官特性的影响
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。
机译:脉冲光和淀粉膜与抗微生物的疗效在李斯特里亚Innocua上的效果和切乳酪乳酪质量
机译:对切达干酪乳酪溶液的影响和非起动菌株乳酸杆菌的感觉特征
机译:特定木烟香气的感官表征及其对烟熏切达干酪风味的贡献和消费者对烟熏切达干酪的认知
机译:超声波和脉冲电场处理影响下加工日期的质量特征
机译:脉冲光和淀粉膜与抗微生物的影响李斯特里亚Innocua及其在冷藏储存过程中切乳酪质量的影响