Studies on the physicochemical characteristics of sliceable processed cheese made with cheddar cheese-(2)-Rheological properties and microstructure
1994
Keum, J.S. (Namyang Dairy Institute, Kongju (Korea Republic)) | Lee, J.Y. (Jungbu University, Majon (Korea Republic). Department of Animal Science) | Bae, H.C. | Kim, J.W. (Chungnam National University, Taejon (Korea Republic). College of Agriculture)
AGROVOC关键词
书目信息
页码
pp. 272-284
其它主题
Fromage a pate fondue
语言
韩国人
注释
Summaries (En, Ko)
3 illus.; 2 tables; 35 ref.
类型
Bibliography; Summary
1995-08-15
AGRIS AP
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