A MICROASSAY FOR THE SYNERESIS OF CHEESE CURD

被引：17

作者：

PEARSE, MJ ^{[1
]}

MACKINLAY, AG ^{[1
]}

HALL, RJ ^{[1
]}

LINKLATER, PM ^{[1
]}

机构：

[1] UNIV NEW S WALES, SCH CHEM ENGN, KENSINGTON, NSW 2033, AUSTRALIA

来源：

关键词：

D O I：

10.1017/S0022029900023396

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：131 / 139

页数：9

共 15 条

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[2]

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[3] SECONDARY PHASE AND MECHANISM OF ENZYMIC MILK COAGULATION [J].

CHERYAN, M ;

VANWYK, PJ ;

OLSON, NF ;

RICHARDSON, T .

[4]

FEAGAN JT, 1972, AUST J DAIRY TECHNOL, V27, P129

HILL, RD .

[6]

Lawrence A. J., 1974, XIX International Dairy Congress, V1E, P204

[7]

LAWRENCE A. J., 1959, Australian Journal of Dairy Technology, V14, P166

[8]

PATEL MC, 1972, J DAIRY SCI, V55, P913, DOI 10.3168/jds.S0022-0302(72)85596-6

[9]

PULAY G, 1970, 18TH INT DAIR C SY E, V1, P326

[10]

SCHMIDT DG, 1979, NETH MILK DAIRY J, V33, P40