USE OF OSCILLATORY DEFORMATION TECHNIQUE TO DETERMINE CLOTTING TIMES AND RIGIDITIES OF MILK CLOTTED WITH DIFFERENT CONCENTRATIONS OF RENNET

被引：25
作者：
GARNOT, P
OLSON, NF
机构：
[1] UNIV WISCONSIN, DEPT FOOD SCI, MADISON, WI 53706 USA
[2] UNIV WISCONSIN, WALTER V PRICE CHEESE RES INST, MADISON, WI 53706 USA
来源：
JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1982.tb12912.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1912 / 1915
页数：4
相关论文
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