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Changes in chemical components of soybean cheese making from cow's milk added soybean curd

1994

Kim, T.Y. | Yoon, I.H. (Rural Development Administration, Suwon (Korea Republic). Agricultural Science Institute) | Kim, J.M. (Wonkwang University, Iri (Korea Republic). Department of Agricultural Chemistry) | Chang, C.M. (Rural Development Administration, Suwon (Korea Republic). Rural Nutrition Institute)

AGROVOC Keywords
acidez acidity additif alimentaire aditivos alimentarios alimentos derivados de la soja analyse organoleptique calidad cheese chemical composition composition chimique fermentation food additives fromage lait leche milk organoleptic analysis ph procesamiento processing quality queso soja soybeans soyfoods traitement
Bibliographic information
Volume 23 Issue 5 ISSN 0253-3154
Pagination
pp. 837-844
Other Subjects
Composicion quimica; Acidite; Analisis organoleptico; Qualite; Fermentacion; Aliment a base de soja pour homme
Language
Korean
Note
Summaries (En, Ko)
6 illus.; 6 tables; 13 ref.
Type
Numerical Data; Summary
1996-08-15
AGRIS AP
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