机译:不同凝乳洗涤方法对成熟期Colby干酪的不溶性Ca含量和流变性质的影响
Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706,Department of Animal Bioscience, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, South Korea;
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;
Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706;
Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706,Wisconsin Center for Dairy Research, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706;
insoluble ca; curd washing; cheese rheology; meltability;
机译:成熟时Colby奶酪的不溶钙含量和流变特性
机译:酸开发中的改性对切达干酪的不溶性钙含量和流变特性的影响
机译:干酪成熟度和加工干酪混合物的冷却速率对加工干酪流变性的影响
机译:Vis-NIR,MIR和荧光光谱法测定成熟软奶酪制造过程和采样区的比较与联合用途
机译:浓缩方法,加工条件和纸浆含量(粘度,流动性,番茄酱,食品悬浮液)对番茄浓缩物流变特性的影响。
机译:真菌菌株Campenillium camemberti和Cantrichum candidum的转录组分析显示奶酪基质分解和成熟的卡门培尔型奶酪的感官特性的潜在发展
机译:不同脂肪含量的商业美国奶油芝士样品流变,纹理和感官特性的特征