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 | |
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【 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 |
|---|---|---|---|
| RO201911300717223ZK.pdf | 1735KB |  download |
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