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ACCEPTABILITY OF FLAVORED DRINKS MADE WITH COTTAGE CHEESE WHEY PRODUCED BY DIRECT ACIDIFICATION PROCESS
被引:8
|
作者
:
DEMOTT, BJ
论文数:
0
引用数:
0
h-index:
0
机构:
UNIV TENNESSEE,DEPT FOOD TECHNOL & SCI,KNOXVILLE,TN 37901
UNIV TENNESSEE,DEPT FOOD TECHNOL & SCI,KNOXVILLE,TN 37901
DEMOTT, BJ
[
1
]
机构
:
[1]
UNIV TENNESSEE,DEPT FOOD TECHNOL & SCI,KNOXVILLE,TN 37901
来源
:
JOURNAL OF MILK AND FOOD TECHNOLOGY
|
1975年
/ 38卷
/ 11期
关键词
:
D O I
:
10.4315/0022-2747-38.11.691
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:691 / 692
页数:2
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EFFECT OF DIFFERENT ACIDS ON CHARACTERISTICS OF BLUE CHEESE MADE BY DIRECT ACIDIFICATION PROCEDURES
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CALCIUM RETENTION AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MADE BY DIRECT ACIDIFICATION PROCEDURE
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[26]
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[27]
EFFECTS OF VARIATIONS IN AMOUNTS OF MILK-CLOTTING ENZYMES ON CHEESE MADE BY DIRECT ACIDIFICATION
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[30]
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