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
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
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页码:874 / 876
页数:3
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