Effect of storage of high concentrated micellar casein on the functional properties of process cheese.

被引：0
|
作者：
Hammam, A. R. A. [1 ]
Beckman, S. L. [1 ]
Sunkesula, V. [1 ]
Metzger, L. E. [1 ]
机构：
[1] South Dakota State Univ, Dairy & Food Sci Dept, Brookings, SD 57007 USA
来源：
JOURNAL OF DAIRY SCIENCE | 2019年 / 102卷
关键词：
process cheese product; micellar casein; shelf life;
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：
M73
引用
收藏
页码：34 / 34
页数：1
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