EFFECT OF EMULSIFIER SALTS ON TEXTURAL AND FLAVOR PROPERTIES OF PROCESSED CHEESES

被引：84

作者：

GUPTA, SK

KARAHADIAN, C

LINDSAY, RC

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1984年 / 67卷 / 04期

关键词：

D O I：

10.3168/jds.S0022-0302(84)81367-3

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：764 / 778

页数：15

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