STRENGTH OF RENNET CURD MADE FROM MILK AND CHEMICALLY MODIFIED SOY PROTEINS

被引：12

作者：

LEE, YH ^{[1
]}

MARSHALL, RT ^{[1
]}

机构：

[1] UNIV MISSOURI,DEPT FOOD SCI & NUTR,COLUMBIA,MO 65211

来源：

JOURNAL OF DAIRY SCIENCE | 1984年 / 67卷 / 02期

关键词：

D O I：

10.3168/jds.S0022-0302(84)81298-9

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：263 / 269

页数：7

共 27 条

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