DYNAMIC VISCOSITIES OF MILK AND CREAM FROM 70-DEGREES-C TO 135-DEGREES-C

被引：8

作者：

BERTSCH, AJ ^{[1
]}

CERF, O ^{[1
]}

机构：

[1] INRA,CNRZ,UNITE GENIE ALIMENTAIRE,F-78350 JOUY EN JOSAS,FRANCE

来源：

关键词：

D O I：

10.1017/S0022029900022998

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：193 / 200

页数：8

共 23 条

[1]

[Anonymous], 1981, FOOD ENG DAIRY TECHN

[2]

BERTSCH AJ, 1982, LAIT, V62, P250, DOI 10.1051/lait:1982615-61616

[3]

BERTSCH AJ, 1982, LAIT, V62, P265, DOI 10.1051/lait:1982615-61617

[4]

BERTSCH AJ, 1979, THESIS MASSY

[5]

BERTSCH AJ, 1983, J DAIRY RES, V50

[6] THE VISCOSITY TEMPERATURE COEFFICIENT OF HOMOGENIZED MILK [J].

CAFFYN, JE .

[7]

Coulson J. M., 1977, CHEM ENG, V1

[8]

Eres'ko G. A., 1976, Molochnaya Promyshlennost', P22

[9]

FERNANDEZMARTIN F, 1972, J DAIRY RES, V39, P75, DOI 10.1017/S0022029900013868

HILLIER, RM .