ACIDITY AND AGE OF NATURAL CHEESE AS FACTORS AFFECTING THE BODY OF PASTEURIZED PROCESS CHEESE SPREAD

被引：15

作者：

OLSON, NF

VAKALERIS, DG

PRICE, WV

KNIGHT, SG

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(58)91044-0

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：1005 / 1016

页数：12

共 21 条

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[2]

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[3]

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[4]

COOK JH, 1953, ASS OFFIC AGR CHEM J, V36, P132

[5]

DAVEL HB, 1928, NEW YORK PROD REV AM, V65, P384

[6]

DOLBY R. M., 1937, Journal of Dairy Research, V8, P74, DOI 10.1017/S0022029900001941

[7] MULTIPLE RANGE AND MULTIPLE F TESTS [J].

DUNCAN, DB .

[8]

IRVINE DM, 1956, THESIS U WISCONSIN, P121

[9] A MELTING TEST FOR PASTEURIZED PROCESS CHEESE SPREADS [J].

OLSON, NF ;

PRICE, WV .

[10]

PALMER H. J., 1943, Dairy Industries, V8, P427