注册
/
登录
高级搜索
开启搜索历史记录
删除搜索历史记录.
搜索历史记录选项已关闭,请开启搜索历史记录选项。
我的图书馆
Your browser does not support JavaScript, or it is disabled. JavaScript must be enabled in order to view listings.
12 – Physical factors affecting flavour of cheese
作者: A.R. Hill
DOI:
10.1533/9781845693053.2.252
关键词:
摘要:
保存
引用
反馈
分享
想要
索引来源
1
下载资源
1
sciencedirect.com
本地加速
sci-hub.st
HTML
下载加速
参考文章
(85)
1.
A. Marcos, M.A. Esteban,
Nomograph for Predicting Water Activity of Soft Cheese
Journal of Dairy Science.
,vol. 65, pp. 1795- 1797 ,(1982) ,
10.3168/JDS.S0022-0302(82)82418-1
2.
A.R. Hill, D.H. Bullock, D.M. Irvine,
Manufacturing Parameters of Queso Blanco Made from Milk and Recombined Milk
Canadian Institute of Food Science and Technology journal.
,vol. 15, pp. 47- 53 ,(1982) ,
10.1016/S0315-5463(82)72313-2
3.
Estelle M. Parnell-Clunies, D.M. Irvine, D.H. Bullock,
Textural Characteristics of Queso Blanco
Journal of Dairy Science.
,vol. 68, pp. 789- 793 ,(1985) ,
10.3168/JDS.S0022-0302(85)80893-6
4.
B. Zisu, N.P. Shah,
Low-Fat Mozzarella as Influenced by Microbial Exopolysaccharides, Preacidification, and Whey Protein Concentrate
Journal of Dairy Science.
,vol. 88, pp. 1973- 1985 ,(2005) ,
10.3168/JDS.S0022-0302(05)72873-3
5.
Normanella Torres, R.C. Chandan,
Flavor and Texture Development in Latin American White Cheese
Journal of Dairy Science.
,vol. 64, pp. 2161- 2169 ,(1981) ,
10.3168/JDS.S0022-0302(81)82824-X
6.
J.A. Lucey, C. Gorry, B. O'Kennedy, M. Kalab, R. Tan-Kinita, P.F. Fox,
Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles
International Dairy Journal.
,vol. 6, pp. 257- 272 ,(1996) ,
10.1016/0958-6946(95)00014-3
7.
G. Urbach,
Contribution of lactic acid bacteria to flavour compound formation in dairy products
International Dairy Journal.
,vol. 5, pp. 877- 903 ,(1995) ,
10.1016/0958-6946(95)00037-2
8.
JOHN A. LUCEY, MICHELLE TAMEHANA, HARJINDER SINGH, PETER A. MUNRO,
Rheological properties of milk gels formed by a combination of rennet and glucono-δ-lactone.
Journal of Dairy Research.
,vol. 67, pp. 415- 427 ,(2000) ,
10.1017/S0022029900004246
9.
JEAN M. BANKS, A. J. R. LAW, J. LEAVER, D. S. HORNE,
Sensory and functional properties of cheese: incorporation of whey proteins by pH manipulation and heat treatment
International Journal of Dairy Technology.
,vol. 47, pp. 124- 131 ,(1994) ,
10.1111/J.1471-0307.1994.TB01534.X
10.
D. J. Manning,
Sulphur compounds in relation to Cheddar cheese flavour
Journal of Dairy Research.
,vol. 41, pp. 81- 87 ,(1974) ,
10.1017/S0022029900014941
来源期刊
Improving the Flavour of Cheese
Woodhead Publishing Ltd
2007 年,
Volume: , Issue: ,
Page: 252-283
相似文章
0
我的图书馆
我的账户
注册
登录
Copyright 2023 ©KipHub.
高级搜索
查找文章
包含所有这些词
包含完全匹配的短语
包含至少一个这些词
不包含这些词
词语出现的位置
任意位置
标题中
显示以下作者所著的文章:
例如:
丁肇中
或
"PJ Hayes"
显示以下刊物上的文章:
例如:
《学术探索》
或
《Nature》
显示在此期间发表的文章:
—
例如:
1996
百变星君
加载中...