PHYSICAL-PROPERTIES OF DIRECT ACIDIFIED MOZZARELLA CHEESE FROM ULTRAFILTERED WHOLE MILK RETENTATES

被引：7

作者：

FERNANDEZ, A

KOSIKOWSKI, FV

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(86)80451-9

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：643 / 648

页数：6

共 23 条

[1]

ASKER AA, 1982, EGYPT J DAIRY SCI, V10, P61

[2]

BOURNE MC, 1966, FOOD TECHNOL-CHICAGO, V20, P522

[3] MANUFACTURE OF PIZZA CHEESE WITHOUT STARTER [J].

BREENE, WM ;

ERNSTROM, CA ;

PRICE, WV .

[4]

Fernandez A., 1984, Journal of Dairy Science, V67, P77

JAMES, RE ;

POLAN, CE ;

CUMMINS, KA .

[6]

FERNANDEZ A, 1983, J DAIRY SCI S1, V66, P86

[7]

FOX CW, 1969, J DAIRY SCI, V52, P885

[8]

HIRSCHL R, 1975, THESIS CORNELL U ITH

[9]

Kealey K. S., 1981, Journal of Dairy Science, V64, P55

[10]

KEALEY KS, 1980, J DAIRY SCI, V63, P61