HEAT-STABILITY AND USE OF MILK WITH MODIFIED CASEIN - WHEY-PROTEIN CONTENT IN YOGURT AND CULTURED MILK-PRODUCTS

被引：0

作者：

JELEN, P ^{[1
]}

BUCHHEIM, W ^{[1
]}

PETERS, KH ^{[1
]}

机构：

[1] BUNDESANSTALT MILCHFORSCH,INST CHEM & PHYS,D-2300 KIEL,FED REP GER

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1987年 / 42卷 / 07期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：418 / 421

页数：4

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