文献
J-GLOBAL ID:201302294476570377
整理番号:13A1409779
チェダーチーズの微細構造と組成についての塩化カルシウム添加効果
The effect of calcium chloride addition on the microstructure and composition of Cheddar cheese
著者 (6件):
ONG Lydia
(Dep. of Chemical and Biomolecular Engineering, The Univ. of Melbourne, Parkville, Victoria 3010, AUS)
,
ONG Lydia
(The Bio21 Molecular Sci. and Biotechnology Inst., The Univ. of Melbourne, Parkville, Victoria 3010, AUS)
,
DAGASTINE Raymond R.
(Dep. of Chemical and Biomolecular Engineering, The Univ. of Melbourne, Parkville, Victoria 3010, AUS)
,
KENTISH Sandra E.
(Dep. of Chemical and Biomolecular Engineering, The Univ. of Melbourne, Parkville, Victoria 3010, AUS)
,
GRAS Sally L.
(Dep. of Chemical and Biomolecular Engineering, The Univ. of Melbourne, Parkville, Victoria 3010, AUS)
,
GRAS Sally L.
(The Bio21 Molecular Sci. and Biotechnology Inst., The Univ. of Melbourne, Parkville, Victoria 3010, AUS)
資料名:
International Dairy Journal
(International Dairy Journal)
巻:
33
号:
2
ページ:
135-141
発行年:
2013年12月
JST資料番号:
W0531A
ISSN:
0958-6946
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)