RHEOLOGICAL PROPERTIES OF ULTRAFILTERED SKIM MILK .1. EFFECTS OF PH, TEMPERATURE AND HEAT PRETREATMENT

被引：0
|
作者：
HALLSTROM, M [1 ]
DEJMEK, P [1 ]
机构：
[1] UNIV LUND,DEPT FOOD SCI & TECHNOL,S-22101 LUND,SWEDEN
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1988年 / 43卷 / 01期
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D O I：
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：31 / 34
页数：4
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