片岡, 啓, 額田, 和敬, 木村, 玉青
岡山大學農學部學術報告 = Scientific report of the Faculty of Agriculture, Okayama University
(88)
79-85,
1999-02
Experimental Camembert cheese softened from the surface to the center portion after 3-4 weeks of ripening.As ripening progressed,pH value rose from 4.5 to 7.8,lactic acid content decreased from 1.0% …
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