Integrated Roles of Lactate, Ammonia, and Calcium in Texture Development of Mold Surface-Ripened Cheese-Reference-Cited by-同舟云学术

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Integrated Roles of Lactate, Ammonia, and Calcium in Texture Development of Mold Surface-Ripened Cheese

Published:1987-05 Issue:5 Volume:70 Page:909-918
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Karahadian C.,Lindsay R.C.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference45 articles.

1. Association of Official Analytical Chemists. 1975. Official methods of analysis. 12th ed. Washington, DC. No. 2.055.

2. Association of Official Analytical Chemists. 1984. Official methods of analysis. 14th ed. Washington, DC. No. 7.101.

3. Association of Official Analytical Chemists. 1984. Official methods of analysis. 14th ed. Washington, DC. No. 7.125 to 7.128.

4. Association of Official Analytical Chemists. 1984. Official methods of analysis. 14th ed. Washington, DC. No. 16.258 and 16.259.

5. Proteolytic activity of Brevibacterium linens during ripening of Trappist-type cheese;Ades;J. Dairy Sci.,1969

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