CONTINUOUS COAGULATION OF COTTAGE CHEESE WHEY-PROTEIN

被引：9

作者：

PANZER, CC ^{[1
]}

SCHOPPET, EF ^{[1
]}

SINNAMON, HI ^{[1
]}

ACETO, NC ^{[1
]}

机构：

[1] USDA,EASTERN REG RES CTR,ARS,PHILADELPHIA,PA 19118

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb01155.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1293 / 1296

页数：4

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[41] DENATURATION OF COTTAGE CHEESE WHEY PROTEINS BY HEAT
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