EFFECTS OF FREEZING AND THAWING GREEN CURDS BEFORE PROCESSING ON THE RHEOLOGICAL PROPERTIES OF CREAM CHEESE

被引：16
|
作者：
HORI, T
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1982.tb12889.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1811 / 1817
页数：7
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