RHEOLOGY OF MILK GELS FORMED BY MILK-CLOTTING ENZYMES

被引：19

作者：

OLSON, NF

BOTTAZZI, V

机构：

[1] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

[2] CATHOLIC UNIV,INST MICROBIOL,PIACENZA,ITALY

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12575.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：669 / 673

页数：5

共 24 条

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[7]

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