Optimization of the manufacture of a no-fat added reduced-sodium processed cheese (Requeijao cremoso).

被引：0
|
作者：
Spadoti, L. M.
Van Dender, A. G. F.
Zacarchenco, P. B.
Trento, F. K. H. S.
Alves, A. T. S.
Mendes, T. Q.
Ormenese, R. C. S. C.
Morgano, M. A.
Yotsuyanagi, K.
机构：
来源：
JOURNAL OF DAIRY SCIENCE | 2010年 / 93卷
关键词：
reduced-sodium; processed cheese; cheese;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：747 / 747
页数：1
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