Studies on Cheese Ripening Part V. Degradation of Nitrogenous Compounds During the Ripening of Gouda-type Cheese (치이즈 숙성(熟成)에 관(關)한 연구(硏究) 제5보(第5報) Gouda-type 치이즈의 질소화합물(窒素化合物)의 변화(變化))
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- Korean Journal of Food Science and Technology
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- v.8 no.2
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- pp.107-112
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- 1976