Effect of the pH on the microstructure, firmness and meltability of cultured Cream cheese

被引：0

作者：

Monteiro, R. R. ^{[1
]}

Tavares, D. Q. ^{[1
]}

Kindstedt, P. S. ^{[2
]}

Gigante, M. L. ^{[1
]}

机构：

[1] State Univ Campus, Campinas, SP, Brazil

[2] Univ Vermont, Burlington, VT 05405 USA

来源：

JOURNAL OF ANIMAL SCIENCE | 2005年 / 83卷

关键词：

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

页码：357 / 357

页数：1

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