Reference75 articles.
1. Banks, J.M., Brechany, E.Y., and Christie, W.W., 1989, The production of low fat cheddar-type cheese, J. Society Dairy Technol. 42(1):6.
2. Banks, J.M., Muir, D.D., and Tamine, A.Y., 1984, A comparison of cheese yield and cheesemaking efficiency using seasonal and standardized milk, J. Soc. Dairy Tech. 37:83.
3. Bassette, R., and Acosta, J.S., 1988, Composition of milk products, in: “Fundamentals of Dairy Chemistry,” Van Nostrand Reinbold, New York.
4. Bender, J.H., and Tuckey, S.L., 1957, Relation between certain skimmilk constituents and the yield of cottage cheese, J. Dairy Sci. 37:713.
5. Bringe, NA, and Kinsella, J.E., 1990, Acidic coagulation of casein micelles: mechanisms inferred from spectrophotometric studies, J. Dairy Res. 57:365.
Cited by
9 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献