RELATION BETWEEN MELTING AND TEXTURAL PROPERTIES OF PROCESS CHEDDAR CHEESE

被引：21

作者：

HARVEY, CD

MORRIS, HA

JENNESS, R

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

[2] UNIV MINNESOTA,DEPT BIOCHEM,ST PAUL,MN 55108

来源：

JOURNAL OF DAIRY SCIENCE | 1982年 / 65卷 / 12期

关键词：

D O I：

10.3168/jds.S0022-0302(82)82499-5

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：2291 / 2295

页数：5

共 19 条

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[2]

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BOURNE, MC .

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[5]

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[6]

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[7]

HARVEY DS, 1978, J DAIRY SCI, V64, P1648

[8] TITRATION OF CALCIUM AND MAGNESIUM IN MILK AND MILK FRACTIONS WITH ETHYLENEDIAMINE TETRAACETATE [J].

JENNESS, R .

ANALYTICAL CHEMISTRY, 1953, 25 (06) :966-968

[9]

PRENTICE J H, 1972, Journal of Texture Studies, V3, P415, DOI 10.1111/j.1745-4603.1972.tb00643.x

[10]

RAYAN A A, 1980, Scanning Electron Microscopy, P635

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