RELATIONS AMONG MANUFACTURING PROCEDURES AND PROPERTIES OF COTTAGE CHEESE

被引：15

作者：

DUNKLEY, WL ^{[1
]}

PATTERSON, DR ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(77)84108-8

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：1824 / 1840

页数：17

共 28 条

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[2]

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[3]

[Anonymous], 1975, OFFICIAL METHODS ANA

BENDER, JH ;

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[5]

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[6]

Brunner J.B., 1974, FUNDAMENTALS DAIRY C, V2nd, P447

DILL, CW ;

ROBERTS, WM .

[8] OBSERVATIONS ON CREAMING OF COTTAGE CHEESE [J].

EMMONS, DB ;

PRICE, WV .

[9]

EMMONS DB, 1967, CAN DAIRY ICE CREAM, V46, P33

[10]

Emmons DB, 1967, COTTAGE CHEESE OTHER