THE ROLE OF HOMOGENIZATION IN THE MANUFACTURE OF HALLOUMI AND MOZZARELLA CHEESE FROM RECOMBINED MILK

被引：0
|
作者：
LELIEVRE, J [1 ]
SHAKER, RR [1 ]
TAYLOR, MW [1 ]
机构：
[1] MASSEY UNIV,DEPT FOOD TECHNOL,PALMERSTON NORTH,NEW ZEALAND
来源：
JOURNAL OF THE SOCIETY OF DAIRY TECHNOLOGY | 1990年 / 43卷 / 01期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：21 / 24
页数：4
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