MILK-GEL STRUCTURE .4. MICROSTRUCTURE OF YOGURTS IN RELATION TO PRESENCE OF THICKENING AGENTS

被引：63

作者：

KALAB, M

EMMONS, DB

SARGANT, AG

机构：

[1] CANADA DEPT AGR,RES BRANCH,FOOD RES INST,OTTAWA,ONTARIO,CANADA

[2] SILVERWOOD IND LTD,LONDON,ONTARIO,CANADA

来源：

JOURNAL OF DAIRY RESEARCH | 1975年 / 42卷 / 03期

关键词：

D O I：

10.1017/S0022029900015491

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

收藏

页码：453 / &

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