Effect of cooking temperature on alkaline phosphatase in the production of raw-milk Pecorino cheese

被引：0
|
作者：
Licitra, G. [1 ,2 ]
Marino, V. M. [1 ]
Belvedere, G. [1 ]
Mangione, G. [2 ]
Difalco, A. [1 ]
Petriglieri, R. [1 ]
Caccamo, M. [1 ]
机构：
[1] CoRFiLaC, Ragusa, Italy
[2] Univ Catania, Catania, Italy
来源：
JOURNAL OF DAIRY SCIENCE | 2022年 / 105卷
关键词：
alkaline phosphatase; raw-milk cheeses; cooking temperature;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
1132
引用
收藏
页码：50 / 50
页数：1
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