MILK GEL STRUCTURE .2. RELATION BETWEEN FIRMNESS AND ULTRASTRUCTURE OF HEAT-INDUCED SKIM-MILK GELS CONTAINING 40-60 PERCENT TOTAL SOLIDS

被引：44

作者：

KALAB, M ^{[1
]}

HARWALKAR, VR ^{[1
]}

机构：

[1] DEPT AGR CANADA, FOOD RES INST, RES BRANCH, OTTAWA, ONTARIO, CANADA

来源：

关键词：

D O I：

10.1017/S0022029900015004

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：131 / +

页数：1

共 20 条

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[8] KALAB M, 1973, J DAIRY SCI, V56, P629
[9] HEAT-INDUCED MILK GELS .5. SOME CHEMICAL FACTORS INFLUENCING FIRMNESS
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[10] HEAT-INDUCED MILK GELS .3. PHYSICAL FACTORS INFLUENCING FIRMNESS
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