USE OF OSCILLATORY DEFORMATION TECHNIQUE TO DETERMINE CLOTTING TIMES AND RIGIDITIES OF MILK CLOTTED WITH DIFFERENT CONCENTRATIONS OF RENNET

被引：25

作者：

GARNOT, P

OLSON, NF

机构：

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

[2] UNIV WISCONSIN, WALTER V PRICE CHEESE RES INST, MADISON, WI 53706 USA

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb12912.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1912 / 1915

页数：4

相关论文

共 26 条

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