MILK GEL STRUCTURE. X: TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW-FAT MILK
- Author
- EMMONS DB; KALAB M; LARMOND E; LOWRIE RJ
AGRIC. CANADA RES. BRANCH/OTTAWA ON K1A 0C6/CAN - Source
- J. TEXTURE STUD.; ISSN 0022-4901; NLD; DA. 1980; VOL. 11; NO 1; PP. 15-34; BIBL. 2 P.
- Document type
- Article
- Language
- English
- Keyword (fr)
- LAIT VACHE COAGULATION CAILLE(LAIT) STRUCTURE TEXTURE HOMOGENEISATION FROMAGE PRODUIT LAITIER MATIERE PREMIERE ANALYSE SENSORIELLE CHEDDAR TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- COW MILK COAGULATION CURD STRUCTURE TEXTURES HOMOGENIZATION CHEESE DAIRY PRODUCT RAW MATERIALS SENSORIC ANALYSIS CHEDDAR FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8110259799
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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