期刊论文详细信息
Mljekarstvo | |
Optimization of supstrate composition for the obtaining of Trappist cheese flavour | |
Hardi, Jovica1  | |
[1] Prehrambeno-tehnološki fakultet, F. Kuhača 20, 31000 Osijek | |
关键词: Trappist; cheese; supstrate composition; flavour; | |
DOI : | |
学科分类:工程和技术(综合) | |
来源: Hrvatska Mljekarska Udruga | |
【 摘 要 】
The paper describes the possibility of development of trappist cheese flavour on substrates which were formulated as model-systems and optimized (based on the results of preliminary investigations) to provide for the maximal activity of...
【 授权许可】
Unknown
【 预 览 】
Files | Size | Format | View |
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RO201911300617503ZK.pdf | 1132KB | download |