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

页码：303 / 307

页数：5

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