Optimization of supstrate composition for the obtaining of Trappist cheese flavour

[摘要] The paper describes the possibility of development of trappist cheese flavour on substrates which were formulated as model-systems and optimized (based on the results of preliminary investigations) to provide for the maximal activity of...

[学科分类] 工程和技术（综合）

[关键词] Trappist;cheese;supstrate composition;flavour