PHYSICAL-PROPERTIES AND MICROSTRUCTURE OF CREAM CHEESE

被引：0
|
作者：
OHASHI, T
NAGAI, S
MASAOKA, K
HAGA, S
YAMAUCHI, K
OLSON, NF
机构：
[1] EHIME DAIRY COOPERAT, MATSUYAMA, EHIME 790, JAPAN
[2] UNIV WISCONSIN, DEPT FOOD SCI, MADISON, WI 53706 USA
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1983年 / 30卷 / 05期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：303 / 307
页数：5
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