WHOLE MILK REVERSE-OSMOSIS RETENTATES FOR CHEDDAR CHEESE MANUFACTURE - CHEMICAL-CHANGES DURING AGING

被引：79

作者：

BYNUM, DG

BARBANO, DM

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1985年 / 68卷 / 01期

关键词：

D O I：

10.3168/jds.S0022-0302(85)80789-X

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：1 / 10

页数：10

共 25 条

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BARBANO, DM ;

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[6]

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[7] DETERMINATION OF FREE FATTY-ACID CONTENT OF CHEDDAR CHEESE BY A COPPER SOAP METHOD [J].

BYNUM, DG ;

SENYK, GF ;

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[8] RHEOLOGICAL EVALUATION OF MATURING CHEDDAR CHEESE [J].

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[9]

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[10]

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