CHEESE and WHEY: The Outcome of Milk Curdling

被引：4

作者：

Moatsou, Golfo ^{[1
]}

Moschopoulou, Ekaterini ^{[1
]}

机构：

[1] Dept Food Sci & Human Nutr, Dairy Res Lab, Iera Odos 75, Athens 11855, Greece

来源：

FOODS | 2021年 / 10卷 / 05期

关键词：

D O I：

10.3390/foods10051008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页数：4

共 13 条

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[10] Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk [J].

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