共 2 条
- [1] Use of retentate powder in the production of white-brined cheese by the direct recombination system. 1. Effect of different protein levels an the ripening behaviour MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2001, 56 (05): : 254 - 257
- [2] Use of retentate powder in the production of white-brined cheese by the direct recombination system. 2. Effect of different protein levels on the rheological properties MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2002, 57 (04): : 194 - 197