EFFECT OF PH, CALCIUM, AND HEAT-TREATMENT ON CURD TENSION OF CASEIN FRACTION FORTIFIED SKIM MILK

被引：17

作者：

SCHULTZ, DL ^{[1
]}

ASHWORTH, US ^{[1
]}

机构：

[1] WASHINGTON STATE UNIV,DEPT FOOD SCI & TECHNOL,AGR EXPT STN,PULLMAN,WA 99163

来源：

JOURNAL OF DAIRY SCIENCE | 1974年 / 57卷 / 09期

关键词：

D O I：

10.3168/jds.S0022-0302(74)84999-4

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：992 / 997

页数：6

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[8] RESIDUAL CASEIN FRACTIONS IN RIPENED CHEESE DETERMINED BY POLYACRYLAMIDE-GEL ELECTROPHORESIS [J].

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