STUDIES ON THE PHYSICAL-PROPERTIES OF MILK AND MILK-PRODUCTS .2. EFFECTS OF CALCIUM AND CASEIN MICELLE ON HARDNESS, BREAKING ENERGY AND ELASTIC-MODULUS OF HIGH-TEMPERATURE HEATED MILK RENNET CURD

被引：0
|
作者：
OHASHI, T
HAGA, S
YAMAUCHI, K
FUJINO, H
OLSON, NF
机构：
[1] HIGASHITSUKUSHI JR COLL, KITAKYUSHU, FUKUOKA, JAPAN
[2] UNIV WISCONSIN, DEPT FOOD SCI, MADISON, WI 53706 USA
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1979年 / 26卷 / 11期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：480 / 486
页数：7
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  • [2] EFFECTS OF PH, CALCIUM AND UNHEATED CASEIN MICELLE ON PHYSICAL-PROPERTIES OF HIGH-TEMPERATURE HEATED MILK RENNET CURD
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    HAGA, S
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    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1982, 29 (02): : 70 - 77
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