The use of fat replacers in low-fat fresh kashar cheese: composition, proteolysis and yield

被引：0
|
作者：
Koca, N. [1 ,2 ]
Metin, M. [1 ]
机构：
[1] Ege Univ, Izmir, Turkey
[2] Ohio State Univ, Columbus, OH 43210 USA
来源：
JOURNAL OF DAIRY SCIENCE | 2005年 / 88卷
关键词：
low fat cheese; kashar; yield;
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：234 / 234
页数：1
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