Influence of Calcium and Phosphorus, Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Quality: pH Buffering Properties of Cheese

• 作者P. Upreti; P. Bühlmann; L.E. Metzger
• 卷第89卷
• 期第3期
• 印刷ISSN0022-0302
• 电子ISSN1525-3198
• 文件大小534.41KB
• 发表时间2006
• DOI10.3168/jds.s0022-0302(06)72159-2