MINERAL RETENTION AND RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE MADE BY DIRECT ACIDIFICATION

被引：82

作者：

KELLER, B ^{[1
]}

OLSON, NF ^{[1
]}

RICHARDSON, T ^{[1
]}

机构：

[1] UNIV WISCONSIN, DEPT FOOD SCI, MADISON, WI 53706 USA

来源：

JOURNAL OF DAIRY SCIENCE | 1974年 / 57卷 / 02期

关键词：

D O I：

10.3168/jds.S0022-0302(74)84856-3

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：174 / 180

页数：7

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