摘要 : Cryo scanning electron microscopy (cryo SEM) and confocal laser scanning microscopy (CLSM) were used to visualise changes in the microstructure of milk, rennet-induced gel and curd during the manufacture of Cheddar cheese. Our res... 展开
作者 | Ong~ L Dagastine~ R. R Kentish~ S. E Gras~ S. L. |
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作者单位 | |
期刊名称 | 《LWT-Food Science & Technology》 |
总页数 | 12 |
语种/中图分类号 | 英语 / TS2 |
关键词 | CHEDDAR CHEESE CHEESE CURD CHEESE VARIETIES CHEESEMAKING MILK CURD GELS MICROSTRUCTURE MILK Milk and dairy products Cheese |
馆藏号 | N2008EPST0005747 |