共 50 条
- [1] MANUFACTURE OF CHEDDAR CHEESE FROM MILK CONCENTRATED BY ULTRAFILTRATION - THE DEVELOPMENT AND EVALUATION OF A PROCESS FOOD TECHNOLOGY IN AUSTRALIA, 1987, 39 (12): : 560 - 564
- [4] YIELD OF CHEDDAR CHEESE MANUFACTURED FROM MILK CONCENTRATED BY ULTRAFILTRATION JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY, 1987, 40 (02): : 45 - 50
- [5] MANUFACTURE AND PROTEOLYTIC PROPERTIES OF YOGURT FROM MILK CONCENTRATED BY ULTRAFILTRATION FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1991, 24 (06): : 491 - 494
- [6] TEXTURAL PROPERTIES OF CHEDDAR CHEESE MADE FROM MILK CONCENTRATED BY ULTRAFILTRATION CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1988, 21 (04): : 361 - 361
- [7] EFFECT OF ENZYME ADDITION ON THE MANUFACTURE OF SPANISH HARD CHEESE FROM MILK CONCENTRATED BY ULTRAFILTRATION .1. TECHNOLOGICAL ASPECTS KIELER MILCHWIRTSCHAFTLICHE FORSCHUNGSBERICHTE, 1993, 45 (02): : 93 - 100
- [8] EFFECT OF ENZYME ADDITION ON THE MANUFACTURE OF SPANISH HARD CHEESE FROM MILK CONCENTRATED BY ULTRAFILTRATION .2. RIPENING OF CHEESES KIELER MILCHWIRTSCHAFTLICHE FORSCHUNGSBERICHTE, 1993, 45 (04): : 301 - 308