INSTRUMENT FOR TEXTURE OF SMALL CURD COTTAGE CHEESE AND COMPARISON TO SENSORY EVALUATION

被引：12

作者：

PERRY, CA

CARROAD, PA

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

[2] UNIV CALIF DAVIS,DEPT AGR ENGN,DAVIS,CA 95616

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07452.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：798 / 801

页数：4

共 37 条

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[3]

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[4]

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[5]

Custer E. W., 1977, Cultured Dairy Products Journal, V12, P18

[6]

CZULAK J, 1960, AUSTR J DAIRY TECHNO, V15, P180

[7]

DEMAN J, 1968, CAN I FOOD SCI TECHN, V1, P76

DUNKLEY, WL ;

PATTERSON, DR .

[9]

ELLIS BH, 1970, FOOD PROD DEV, V4, P86

[10]

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