机译:焦磷酸四钠浓度和蒸煮时间对加工奶酪理化性质的影响
Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd., 1-83, 5-Chome Higashihara, Zama, Kanagawa 228-8583 Japan,Life Sciences and Bioengineering, Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572 Japan,Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706;
Life Sciences and Bioengineering, Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572 Japan;
Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706;
Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706;
emulsifying salt; texture; meltability;
机译:六偏磷酸钠的浓度和蒸煮时间对巴氏灭菌干酪的理化特性的影响
机译:柠檬酸三钠浓度和蒸煮时间对巴氏杀菌干酪理化性质的影响
机译:焦磷酸四钠对酸奶凝胶理化性质的影响
机译:二维拉普拉斯倒置NMR技术应用于具有各种盐浓度的干盐型马苏里拉型奶酪中水的分子特性
机译:商业口香糖的理化特性及其对非传统面食加工和烹饪质量的影响。
机译:蒸煮pH值对质地和化学性质的影响加工过程中使用/不使用传统乡村奶酪的加工奶酪存储
机译:焦磷酸盐浓度和烹饪时间对工艺奶酪物理化学特性的影响