摘要
研究了Edam干酪在不同储存期可溶性氮质量分数、游离脂肪酸质量分数变化与质构的关系,为了更好地评价干酪质量提供理论依据。
Texture of cheese depended on changs of protein and fat. We studied the relationships between the content of soluble nitrogen, flee fatty acids and texture of cheese. A better theory was provided to evaluate the quality of cheese.
出处
《中国乳品工业》
CAS
北大核心
2007年第2期32-35,共4页
China Dairy Industry
关键词
干酪
可溶性氮
游离脂肪酸
质构
cheese
soluble nitrogen
free fatty acids
texture
