CORRELATIONS BETWEEN COAGULATION PROPERTIES OF MILK AND CHEESE YIELDING CAPACITY AND CHEESE COMPOSITION

被引：45
|
作者：
NGKWAIHANG, KF
POLITIS, I
CUE, RI
MARZIALI, AS
机构：
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1989年 / 22卷 / 03期
关键词：
D O I：
10.1016/S0315-5463(89)70397-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：291 / 294
页数：4
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