Evaluations of Textural Characteristics Produced in Cottage Cheese Creamed with Selected Dressings-Reference-Cited by-同舟云学术

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Evaluations of Textural Characteristics Produced in Cottage Cheese Creamed with Selected Dressings

Published:1981-01 Issue:1 Volume:14 Page:29-35
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Cooper H.R.,Watts T.A.

Publisher

Elsevier BV

Subject

General Computer Science

Reference14 articles.

1. Cottage cheese attitude study,1965

2. The Food and Drugs Act and Regulations (Canada).,1975

3. Observations of creaming of cottage cheese;Emmons;J. Dairy Sci.,1960

4. The creaming of cottage cheese;Emmons;Milk Dealer,1961

5. Creaming of cottage cheese.;Emmons,1962

Cited by 4 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. Influence of various hydrocolloids on cottage cheese cream dressing stability;International Dairy Journal;2015-12

2. Physical Properties of Low-fat Sour Cream Containing Exopolysaccharide Producing Lactic Acid;Journal of Food Science;1998-09

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

4. Sensory and Instrumental Analyses of Cottage Cheese Firmness;Canadian Institute of Food Science and Technology Journal;1989-12

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