文献
J-GLOBAL ID:202102283280062021
整理番号:21A3411210
Rhyzomucor miehei由来の微生物凝集剤が長期熟成硬質チーズの組成,官能的及びテクスチャ特性に及ぼす影響【JST・京大機械翻訳】
Effects of microbial coagulants from Rhyzomucor miehei on composition, sensory and textural characteristics of long-ripened hard cheeses
著者 (5件):
D’Incecco Paolo
(Department of Food, Environmental and Nutritional Sciences, University of Milano, Milan, Italy)
,
Hogenboom Johannes A.
(Department of Food, Environmental and Nutritional Sciences, University of Milano, Milan, Italy)
,
Rosi Veronica
(Department of Food, Environmental and Nutritional Sciences, University of Milano, Milan, Italy)
,
Cabassi Giovanni
(Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, CREA-ZA Via A, Lombardo 11, Lodi 26900, Italy)
,
Pellegrino Luisa
(Department of Food, Environmental and Nutritional Sciences, University of Milano, Milan, Italy)
資料名:
Food Chemistry
(Food Chemistry)
巻:
370
ページ:
Null
発行年:
2022年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)