Fermented dairy products: an example of managing creativity?
作者： Christopher Strugnell
DOI: 10.1108/00346659510088672
关键词:
摘要: Fermented dairy products are increasing in consumer acceptance; discusses two such examples – yogurt and fromage frais detail. Also refers to the creative side product development how fermented general have been managed creatively. mentions different starter cultures used fermentations potential health benefits, if any. Uses cone penetrometry assess textural properties of as frais.
sci-hub.se 参考文章(6)
M. A. Collins, D. E. Johnston, J. K. Thompson, R. J. Murphy, Characteristics of a Milk Fermentation from Rural Northern Ireland which Resembles Kefir Irish Journal of Food Science and Technology. ,vol. 14, pp. 35- 49 ,(1990)
James M. Jay, Modern food microbiology ,(1970)
Heather McIlveen, Product Development and the Consumer: The Reality of Managing Creativity Nutrition & Food Science. ,vol. 94, pp. 26- 30 ,(1994) , 10.1108/00346659410069700
Christopher Strugnell, Vegetable Oil Cheese: A Necessary Development? Nutrition & Food Science. ,vol. 93, pp. 21- 25 ,(1993) , 10.1108/EUM0000000000996
C. J. STRUGNELL, Calcium, potassium and sodium ion levels in yogurts produced in Northern Ireland Journal of Consumer Studies and Home Economics. ,vol. 13, pp. 125- 128 ,(1989) , 10.1111/J.1470-6431.1989.TB00011.X
CHRISTOPHER STRUGNELL, Consumer acceptance of fatty spreads Journal of Consumer Studies and Home Economics. ,vol. 19, pp. 25- 34 ,(1995) , 10.1111/J.1470-6431.1995.TB00529.X