EVALUATIONS OF TEXTURAL CHARACTERISTICS PRODUCED IN COTTAGE CHEESE CREAMED WITH SELECTED DRESSINGS

被引：4

作者：

COOPER, HR ^{[1
]}

WATTS, TA ^{[1
]}

机构：

[1] UNIV GUELPH,DEPT CONSUMER STUDIES,GUELPH N1G 2W1,ONTARIO,CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1981年 / 14卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(81)72673-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：29 / 35

页数：7

共 13 条

[1] EMMONS D. B., 1961, Milk Dealer, V50, P56
[2] OBSERVATIONS ON CREAMING OF COTTAGE CHEESE
EMMONS, DB
PRICE, WV
[J]. JOURNAL OF DAIRY SCIENCE, 1960, 43 (07) : 931 - 944
[3] EMMONS DB, 1962, CREAMING COTTAGE CHE
[4] Emmons DB, 1967, COTTAGE CHEESE OTHER
[5] HARRISON VG, 1949, GLOSS ITS DEFINITION
[6] Lundstedt E., 1972, Cultured Dairy Products Journal, V7, P8
[7] MOSKOWITZ HR, 1974, FOOD TECHNOL-CHICAGO, V28, P16
[8] Powell M. E., 1969, Cult. Dairy Prod. J., V4, P3
[9] SMITH VT, 1962, MILK DEALER, V51, P38
[10] Steinitz W. S., 1975, Dairy & Ice Cream Field, V158, P51