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| Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese | |
| 引用本文： | Avila M,Garde S,Gaya P,Medina M,Nu?ez M.Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese[J].Journal of dairy science,2006,89(8):2882-2893. |
| 作者姓名： | Avila M Garde S Gaya P Medina M Nuñez M |
| 摘 要： | |
| 收稿时间： | 18 November 2005 |
| 本文献已被 ScienceDirect PubMed 等数据库收录！ | |