INFLUENCE OF PROTEIN AND FAT CONTENTS OF ULTRAFILTERED MILK ON RHEOLOGICAL PROPERTIES OF GELS FORMED BY CHYMOSIN

被引：35

作者：

GARNOT, P

RANK, TC

OLSON, NF

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

[2] UNIV WISCONSIN,WALTER V PRICE CHEESE RES,MADISON,WI 53706

来源：

JOURNAL OF DAIRY SCIENCE | 1982年 / 65卷 / 12期

关键词：

D O I：

10.3168/jds.S0022-0302(82)82496-X

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

页码：2267 / 2273

页数：7

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