RHEOLOGICAL EVALUATION OF MATURING CHEDDAR CHEESE

被引：362

作者：

CREAMER, LK ^{[1
]}

OLSON, NF ^{[1
]}

机构：

[1] UNIV WISCONSIN,CHEESE RES INST,MADISON,WI 53706

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb10138.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：631 / &

共 17 条

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[10] MILK GEL STRUCTURE .10. TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW-FAT MILK [J].

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