ACCEPTABILITY OF FLAVORED DRINKS MADE WITH COTTAGE CHEESE WHEY PRODUCED BY DIRECT ACIDIFICATION PROCESS

被引：8
|
作者：
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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