EFFECT OF PRECIPITATION TEMPERATURE AND PH ON THE MECHANICAL STRENGTH OF BATCH PRECIPITATED ACID CASEIN CURD

被引：16

作者：

JABLONKA, MS

MUNRO, PA

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1986年 / 53卷 / 01期

关键词：

D O I：

10.1017/S0022029900024675

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：69 / 73

页数：5

共 10 条

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[2] DEVELOPMENT OF AN OBJECTIVE METHOD FOR ASSESSING THE MECHANICAL STRENGTH OF CASEIN CURD [J].

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[3] PARTICLE-SIZE DISTRIBUTION AND CALCIUM CONTENT OF BATCH-PRECIPITATED ACID CASEIN CURD - EFFECT OF PRECIPITATION TEMPERATURE AND PH [J].

JABLONKA, MS ;

MUNRO, PA .

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RHA, C .

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[5]

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[7]

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[8] INSTRUMENT FOR TEXTURE OF SMALL CURD COTTAGE CHEESE AND COMPARISON TO SENSORY EVALUATION [J].

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[9]

SOUTHWARD CR, 1980, NEW ZEAL J DAIRY SCI, V15, P201

[10]

VOGEL AI, 1961, TXB QUANTITATIVE INO, P426

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