摘要 : The aim of this study was to determine the effect of the rennet source and the interaction of rennet with TG on physicochemical and texture properties of fresh cheese made with pasteurized cow milk. The rennets used were: animal, ... 展开
作者 | Garcia-Gomez~ Belen Lourdes Vazquez-Oderiz~ Ma Munoz-Ferreiro~ Nieves Angeles Romero-Rodriguez~ Ma Vazquez~ Manuel |
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作者单位 | |
期刊名称 | 《LWT-Food Science & Technology》 |
总页数 | 9 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Texture TPA Yield Cheese Rennet Transglutaminase |
馆藏号 | N2008EPST0005747 |