Influence of Cooking Procedures on Properties of Cottage Cheese Curd-Reference-Cited by-同舟云学术

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Influence of Cooking Procedures on Properties of Cottage Cheese Curd

Published:1979-08 Issue:8 Volume:62 Page:1216-1226
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Chua T.E.H.,Dunkley W.L.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference13 articles.

1. Creamed cottage cheese processing instructions;Anon,1975

2. Resistance of certain bacteria to cottage cheese cooking procedure;Collins;J. Dairy Sci.,1961

3. Cottage cheese texture;de Man;Can. Inst. Food Technol. J.,1968

4. Relations among manufacturing procedures and properties of cottage cheese;Dunkley;J. Dairy Sci.,1977

5. Recent research in the manufacture of cottage cheese;Emmons;Dairy Sci. Abstr.,1963

Cited by 11 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

1. Acid- and acid/rennet-curd cheeses part B: Cottage cheese;Major Cheese Groups;2004

2. Fresh Acid-Curd Cheese Varieties;Cheese: Chemistry, Physics and Microbiology;1999

3. Liquid Drainage and Firmness in Full-fat, Lowfat, and Fat-free Cottage Cheese;Journal of Food Science;1995-07

4. Fresh Acid-Curd Cheese Varieties;Cheese: Chemistry, Physics and Microbiology;1993

5. Casein;Food Gels;1990

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