COMPARISON OF 4 PROCEDURES OF CHEESE MELTABILITY EVALUATION

被引：97

作者：

PARK, J

ROSENAU, JR

PELEG, M

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb10417.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1158 / &

共 15 条

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