HEAT-INDUCED CHANGE IN ULTRASTRUCTURE OF MILK AND ITS EFFECT ON GEL FORMATION IN YOGURT

被引：91

作者：

DAVIES, FL

SHANKAR, PA

BROOKER, BE

HOBBS, DG

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1978年 / 45卷 / 01期

关键词：

D O I：

10.1017/S0022029900016198

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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页码：53 / &

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