REARRANGEMENT OF MILK FAT AS A MEANS FOR ADJUSTING HARDNESS OF BUTTERLIKE PRODUCTS

被引：10

作者：

MICKLE, JB

VONGUNTEN, RL

MORRISON, RD

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1963年 / 46卷 / 12期

关键词：

D O I：

10.3168/jds.S0022-0302(63)89281-4

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：1357 / &

共 12 条

[1]

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[2]

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JOURNAL OF DAIRY SCIENCE, 1963, 46 (02) :107-&

[7] EFFECT OF CHEMICAL ADDITIVES ON THE SPREADING QUALITY OF BUTTER .1. THE CONSISTENCY OF BUTTER AS DETERMINED BY MECHANICAL AND CONSUMER PANEL EVALUATION METHODS [J].

KAPSALIS, JG ;

BETSCHER, JJ ;

KRISTOFFERSEN, T ;

GOULD, IA .

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[8]

MICKLE JB, 1960, T83 OK AGR EXPT STA

[9]

RIEL RR, 1961, J DAIRY SCI, V44, P1168

[10] SPECIFICATIONS FOR THE SPREADABILITY OF BUTTER [J].

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