Effect of the pH on the microstructure, firmness and meltability of cultured Cream cheese

被引：0
|
作者：
Monteiro, R. R. [1 ]
Tavares, D. Q. [1 ]
Kindstedt, P. S. [2 ]
Gigante, M. L. [1 ]
机构：
[1] State Univ Campus, Campinas, SP, Brazil
[2] Univ Vermont, Burlington, VT 05405 USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2005年 / 83卷
关键词：
D O I：
暂无
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
收藏
页码：357 / 357
页数：1
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