Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Campus Box 7624, Raleigh, NC 27695;
Department of Food Science and Human Nutrition, University of Illinois, 1302 West Pennsylvania Avenue, Urbana, IL 61801;
Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Campus Box 7624, Raleigh, NC 27695;
机译:β-葡聚糖水胶体悬浮液在低脂切达干酪生产中的应用:通过仪器方法和感官评定的质地
机译:叶片流变仪用于切达干酪的结构表征:与其他仪器和感官测量的相关性
机译:降低钠盐含量对水牛牛奶切达奶酪的质地,风味和感官品质的影响
机译:建立乳制品味道的感官和仪器分析之间的联系:示例性切达干酪
机译:感官分析和仪器分析在烤花生和农庄切达干酪中的风味表征中的应用。
机译:微波和常规烹饪下马苏里拉和半切达干酪制成的比萨奶酪的描述性感官分析
机译:冷冻并保存在气调包装中的预煮牛肉的风味,质地和颜色的感官,化学和仪器分析