Author:
Keller B.,Olson N.F.,Richardson T.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference22 articles.
1. The significance of calcium in the syneresis of rennet-casein gels;Aiyar,1970
2. Manufacture of pizza cheese without starter;Breene;J. Dairy Sci.,1964
3. Calcium binding and precipitate solvation of C-αs-caseinates;Creamer;J. Dairy Sci.,1966
4. Some notes on mechanical cheddaring of cheese curd;Czulak,1959
5. The rheology of cheese, butter and other milk products (the measurement of “body” and “texture”);Davis;J. Dairy Res.,1937
Cited by
73 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