APPARENT VISCOSITY OF MILK AND CULTURED YOGURT THERMALLY TREATED BY UHT AND VAT SYSTEMS

被引：16

作者：

LABROPOULOS, AE ^{[1
]}

LOPEZ, A ^{[1
]}

PALMER, JK ^{[1
]}

机构：

[1] VIRGINIA POLYTECH INST & STATE UNIV,DEPT FOOD SCI & TECHNOL,BLACKSBURG,VA 24061

来源：

关键词：

D O I：

10.4315/0362-028X-44.11.874

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：874 / 876

页数：3

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