ELECTRON-MICROSCOPE STUDIES OF DEVELOPMENT OF STRUCTURE IN CHEDDAR CHEESE

被引：70

作者：

KIMBER, AM ^{[1
]}

BROOKER, BE ^{[1
]}

HOBBS, DG ^{[1
]}

PRENTICE, JH ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1017/S0022029900019841

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：389 / &

共 11 条

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[2]

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[3]

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DEAN, MR ;

BERRIDGE, NJ ;

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GUTHY, K ;

KIERMEIER, F .

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[6]

HANSSON E., 1966, Milchwissenschaft, V21, P331

[7]

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

[8]

REED R, 1969, NEW SCIENTIST, V21, P377

[9]

RUEGG M, 1972, SCHWEIZERISCHE MILCH, V1, P1

[10] STRUCTURE OF MILK FAT GLOBULE MEMBRANE [J].

WOODING, FBP .

JOURNAL OF ULTRASTRUCTURE RESEARCH, 1971, 37 (3-4) :388-&