文献
J-GLOBAL ID:201902262972877823
整理番号:19A2213492
熟成白チーズフレーバによる酵素修飾チーズ(EMC)の生産 I 蛋白質分解酵素の影響とそれらの適切な組合せの決定【JST・京大機械翻訳】
Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: I-effects of proteolytic enzymes and determination of their appropriate combination
著者 (5件):
Bas Deniz
(Department of Food Engineering, Faculty of Engineering, Cankiri Karatekin University, Cankiri, Turkey)
,
Kendirci Perihan
(Department of Gastronomy and Culinary Arts, Faculty of Tourism, Katip Celebi University, Izmir, Turkey)
,
Salum Pelin
(Department of Food Engineering, Faculty of Engineering, Adana Science and Technology University, 01250 Adana, Turkey)
,
Govce Gokce
(Department of Food Engineering, Faculty of Engineering, Adana Science and Technology University, 01250 Adana, Turkey)
,
Erbay Zafer
(Department of Food Engineering, Faculty of Engineering, Adana Science and Technology University, 01250 Adana, Turkey)
資料名:
Food and Bioproducts Processing
(Food and Bioproducts Processing)
巻:
117
ページ:
287-301
発行年:
2019年
JST資料番号:
W0512A
ISSN:
0960-3085
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)