Effect of mixing speed during manufacture and type and level of emulsifying salt used on the microstructure of process cheese

被引：0
|
作者：
Kapoor, R. [1 ]
Puma, S. K. Garimella [1 ]
Metzger, L. E. [1 ]
机构：
[1] Univ Minnesota, St Paul, MN 55108 USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2005年 / 83卷
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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：
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页码：358 / 358
页数：1
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