DEVELOPMENT OF AN OBJECTIVE METHOD FOR ASSESSING THE MECHANICAL STRENGTH OF CASEIN CURD

被引:9
作者
JABLONKA, MS
MUNRO, PA
机构
关键词
D O I
10.1017/S0022029900024663
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
收藏
页码:61 / 68
页数:8
相关论文
共 15 条
[1]  
BUCHANAN R. A., 1957, Journal of Agriculture. Victorian Department of Agriculture, V55, P527
[2]  
BUCHANAN RA, 1957, J AGR VICTORIA, V55, P531
[3]  
BUCHANAN RA, 1957, J AGR VICTORIA, V55, P533
[4]  
DEMAN J, 1968, CAN I FOOD SCI TECHN, V1, P76
[5]  
FRIEDMAN HERMAN H., 1963, JOUR FOOD SCI, V28, P390, DOI 10.1111/j.1365-2621.1963.tb00216.x
[6]   PARTICLE-SIZE DISTRIBUTION AND CALCIUM CONTENT OF BATCH-PRECIPITATED ACID CASEIN CURD - EFFECT OF PRECIPITATION TEMPERATURE AND PH [J].
JABLONKA, MS ;
MUNRO, PA .
JOURNAL OF DAIRY RESEARCH, 1985, 52 (03) :419-428
[7]  
Muller L. L., 1971, Dairy Science Abstracts, V33, P659
[8]  
NEFF E., 1966, Journal of Agriculture, V64, P157
[9]  
OMEARA GM, 1982, NEW ZEAL J DAIRY SCI, V17, P147
[10]   INSTRUMENT FOR TEXTURE OF SMALL CURD COTTAGE CHEESE AND COMPARISON TO SENSORY EVALUATION [J].
PERRY, CA ;
CARROAD, PA .
JOURNAL OF FOOD SCIENCE, 1980, 45 (04) :798-801