| HIGH PRESSURE TREATMENT OF SWISS CHEESE SLURRIES (I): INACTIVATION OF SELECTED MICROORGANISMS AFTER TREATMENT AND DURING ACCELERATED RIPENING |
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| 作者姓名： | 丁玉庭 桑卫国 |
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| 摘 要： | ＩＮＴＲＯＤＵＣＴＩＯＮＤｕｅｔｏｓｉｇｎｉｆｉｃａｎｔｅｃｏｎｏｍｉｃａｄｖａｎｔａｇｅｓ,ｔｈｅａｃｃｅｌｅｒａｔｉｏｎｏｆｃｈｅｅｓｅｒｉｐｅｎｉｎｇｈａｓｂｅｅｎｔｈｅｇｏａｌｏｆｍａｎｙｒｅｓｅａｒｃｈｅｒｓ.Ｋｒｉｓｔｏｆｆｅｒｓｅｎｅｔａｌ.( 1 967)ｒｅｐｏｒｔｅｄｏｎａｃｃｅｌｅｒａｔｅｄｆｌａｖｏｒｐｒｏｄｕｃｔｉｏｎｉｎａｆｒｅｓｈｃｕｒｄｃｈｅｅｓｅｓｌｕｒｒｙ.Ｉｎｔｅｎｓｅ,ｓｈａｒｐａｎｄｂａｌａｎｃｅｄｃｈｅｅｓｅｆｌａｖｏｒｓｄｅｖｅｌｏｐｅｄｗｉｔｈｉｎｆｉｖｅｄａ…
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HIGH PRESSURE TREATMENT OF SWISS CHEESE SLURRIES (I): INACTIVATION OF SELECTED MICROORGANISMS AFTER TREATMENT AND DURING ACCELERATED RIPENING |
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| DING Yu-ting\ ,SANG Wei-guo\ ,Jin Z.\ ,Harper W.J.\.HIGH PRESSURE TREATMENT OF SWISS CHEESE SLURRIES (I): INACTIVATION OF SELECTED MICROORGANISMS AFTER TREATMENT AND DURING ACCELERATED RIPENING[J].Journal of Zhejiang University Science,2001(2). |
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| Authors: | DING Yu-ting\ SANG Wei-guo\ Jin Z\ Harper WJ\ |
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| Institution: | DING Yu-ting\ 1,SANG Wei-guo\ 2,Jin Z.\ 3,Harper W.J.\ 3 |
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| Abstract: | |
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| Keywords: | high pressure microorganisms cheese slurry aroma electronic nose |
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