Effect of different stabilizers on the textural and rheological properties of cream cheese

被引：0
|
作者：
Brighenti, M. [1 ]
Govindasamy-Lucey, S. [2 ]
Jaeggi, J. J. [2 ]
Johnson, M. E. [2 ]
Lucey, J. A. [1 ]
机构：
[1] Univ Wisconsin, Madison, WI USA
[2] Wisconsin Ctr Dairy Res, Madison, WI USA
来源：
POULTRY SCIENCE | 2007年 / 86卷
关键词：
texture; cream cheese; stabilizers;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：144 / 145
页数：2
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