Development of Microstructure in a Cream Cheese Based on Queso Blanco Cheese
作者： Miloslav Kalab , H. Wayne Modler
DOI:
关键词: Cream cheese 、 Casein 、 Microstructure 、 Food science 、 Chemistry 、 Globules of fat
摘要:
参考文章(5)
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International Society of Leather Trades' Chemists, Official Methods of Analysis ,(1980)
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