Author:
Quarne E.L.,Larson W.A.,Olson N.F.
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference9 articles.
1. Manufacture of Pizza Cheese Without Starter;Breene;J. Dairy Sci.,1964
2. The Fat Globule Membrane of Nonhomogenized and Homogenized Milk III. Differences in the Sedimentation Diagrams of the Fat-Membrane Proteins;Brunner;Food Res.,1953
3. Mechanized “Pizza Cheese” Making—By Means of a Continuous Direct Acidification Method;Ernstrom;Mfd. Milk Prod. J.,1965
4. Formation of a Fat Protein Complex in Milk by Homogenization;Fox;J. Dairy Sci.,1960
5. Comparison of Continuous Agitation and Conventional Cutting for Pizza Cheese Made by Direct Acidification Procedures;Larson;J. Dairy Sci.,1966
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