INTERRELATIONSHIP OF VISCOSITY, FAT CONTENT AND TEMPERATURE OF CREAM BETWEEN 40 DEGREES C AND 80 DEGREES C

被引：28

|

作者：

PHIPPS, LW

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1969年 / 36卷 / 03期

关键词：

D O I：

10.1017/S0022029900012930

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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页码：417 / &

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