RELATIONSHIPS BETWEEN WATER ACTIVITY, WATER SORPTION CAPACITY AND CHEESE COMPOSITION

被引：0
|
作者：
RUEGG, M [1 ]
BLANC, B [1 ]
机构：
[1] EIDGENOSS FORSCH ANSTALT MILCHWIRTSCHAFT,A-3097 LIEBEFELD,AUSTRIA
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1977年 / 32卷 / 04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
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页码：193 / 201
页数：9
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