MEASUREMENT OF MOZZARELLA CHEESE MELTING PROPERTIES BY HELICAL VISCOMETRY

被引：40

作者：

KINDSTEDT, PS

RIPPE, JK

DUTHIE, CM

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1989年 / 72卷 / 12期

关键词：

D O I：

10.3168/jds.S0022-0302(89)79468-6

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：3117 / 3122

页数：6

共 10 条

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[7] CONTINUOUS CURD TENSION MEASUREMENTS DURING MILK COAGULATION [J].

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[8]

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[9]

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[10] EVALUATION OF THE FLOWABILITY OF MELTED MOZZARELLA CHEESE BY CAPILLARY RHEOMETRY [J].

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