CHANGES DURING STORAGE IN STABILITY AND COMPOSITION OF ULTRA-HEAT-TREATED ASEPTICALLY-PACKED CREAM OF 18PERCENT FAT-CONTENT

被引：34

作者：

ANDERSON, M ^{[1
]}

BROOKER, BE ^{[1
]}

CAWSTON, TE ^{[1
]}

CHEESEMAN, GC ^{[1
]}

机构：

[1] NATL INST RES DAIRYING,READING RG2 9AT,BERKSHIRE,ENGLAND

来源：

JOURNAL OF DAIRY RESEARCH | 1977年 / 44卷 / 01期

关键词：

D O I：

10.1017/S0022029900020008

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

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页码：111 / &

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