전지분유와 발효유를 이용한 치즈 유사품개발

Imitated cheese was prepared from whole milk powder and fermented milk and the moisture content, general components, noncasein nitrogen, nonprotein nitrogen and free amino acids were analyzed to determine the optimal ripening conditions needed to produce imitated cheese that was similar to natural c...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Korean journal for food science of animal resources 2010, Vol.30 (1), p.102-109
Hauptverfasser:	조애리, 노해원, 김기성, 정근희, 전우민, Jo, Ae-Ri, Noh, Hae-Won, Kim, Kee-Sung, Chung, Keun-Hee, Jeon, Woo-Min
Format:	Artikel
Sprache:	kor
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!