Effect of formulation and manufacturing parameters on process cheese food functionality-II. Di-Sodium Phosphate

被引：0
|
作者：
Puma, S. K. Garimella [1 ]
Pollard, A. [1 ]
Metzger, L. E. [1 ]
机构：
[1] Univ Minnesota, MN SD Dairy Food Res Ctr, St Paul, MN 55108 USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2005年 / 83卷
关键词：
process cheese; functionality;
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：108 / 108
页数：1
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