机译:高压对白煮奶酪的组织,质地和颜色的影响
Dept.of Food Engineering, Ege Univ., 35100 Bornova, Izmir, Turkey. AuthorsBalasubramaniam and Harper are with Dept. of Food Science and Technology, TheOhio State Univ;
of Food Engineering, Ege Univ., 35100 Bornova, Izmir, Turkey. AuthorsBalasubramaniam and Harper are with Dept. of Food Science and Technology, TheOhio State Univ;
Dept.of Food Engineering, Ege Univ., 35100 Bornova, Izmir, Turkey. AuthorsBalasubramaniam and Harper are with Dept. of Food Science and Technology, TheOhio State Univ;
cheese; color; high pressure; microstructure; texture;
机译:白奶酪的挥发性成分,蛋白水解以及质构和感官特性的变化:成熟温度和辅助培养的影响
机译:乌法奶酪(土耳其白奶酪)的组织和微观结构特性
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机译:低脂瑞士奶酪的质地和微结构
机译:减脂对稳定性微结构乳白干酪乳化液的流变学和颜色特性不同的乳化盐量
机译:不同乳化盐量的白培养奶酪乳液稳定性,微观结构,流变和色彩特性的效果