EVALUATION OF CHEESE TEXTURE

被引：94

作者：

LEE, CH

IMOTO, EM

RHA, C

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02552.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1600 / 1605

页数：6

共 14 条

[1]

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[3]

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[4]

BREENE W M, 1975, Journal of Texture Studies, V6, P53, DOI 10.1111/j.1745-4603.1975.tb01118.x

[5]

Chang P. K. Sr., 1976, Food Product Development, V10, P54

[6]

CIVILLE G V, 1973, Journal of Texture Studies, V4, P204, DOI 10.1111/j.1745-4603.1973.tb00665.x

[7] EVALUATION OF GOUDA CHEESE FIRMNESS BY COMPRESSION TESTS [J].

CULIOLI, J ;

SHERMAN, P .

[8]

FINNEY E E JR, 1969, Journal of Texture Studies, V1, P19, DOI 10.1111/j.1745-4603.1969.tb00953.x

[9]

LARMOND E, 1970, 1284 CAN DEP AGR PUB

[10]

SHAMA F, 1973, Journal of Texture Studies, V4, P344, DOI 10.1111/j.1745-4603.1973.tb00846.x