COMPOSITION AND YIELD STUDIES FOR QUESO BLANCO MADE IN PILOT-PLANT AND COMMERCIAL TRIALS WITH DILUTE ACIDULANT SOLUTIONS

被引：7

作者：

PARNELLCLUNIES, EM

IRVINE, DM

BULLOCK, DH

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1985年 / 68卷 / 11期

关键词：

D O I：

10.3168/jds.S0022-0302(85)81209-1

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：3095 / 3103

页数：9

共 10 条

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[3]

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[4]

PARNELL-CLUNIES E M, 1982, Journal of Dairy Science, V65, P67

[5] HEAT-TREATMENT AND HOMOGENIZATION OF MILK FOR QUESO BLANCO (LATIN-AMERICAN WHITE CHEESE) MANUFACTURE [J].

PARNELLCLUNIES, EM ;

IRVINE, DM ;

BULLOCK, DH .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1985, 18 (02) :133-136

[6]

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[7] PROPERTIES OF LATIN-AMERICAN WHITE CHEESE AS INFLUENCED BY GLACIAL ACETIC ACID [J].

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[8] LATIN-AMERICAN WHITE CHEESE - A REVIEW [J].

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[9]

[No title captured]

[10]

1984, DAIRY FACTS FIGURES

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