OBJECTIVE MEASUREMENTS OF THE PROCESS OF CURD FORMATION DURING RENNET TREATMENT OF MILKS BY THE HOT-WIRE METHOD

被引：60

作者：

HORI, T

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb12978.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：911 / 917

页数：7

共 26 条

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