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Textural and rheological properties of cream cheese: effect of cream mix homogenization pressure and incubation temperature.

被引：0
|
作者：
Brighenti, M.
Govindasamy-Lucey, S.
Jaeggi, J. J.
Lim, K.
Johnson, M. . E.
Lucey, J. A.
机构：
[1] Univ Wisconsin, Madison, WI USA
[2] Wisconsin Ctr Dairy Res, Madison, WI USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2006年 / 84卷
关键词：
cream cheese; texture;
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：138 / 139
页数：2
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