Art
J-GLOBAL ID：200902030468871538   Reference number：83A0152203

Effects of salt concentration and freezing on Mozzarella cheese texture.

モザレラチーズのテクスチャに対する塩濃度および凍結の影響
Author (3)：
CERVANTES M A

About CERVANTES M A

(Univ. Wisconsin)

About Univ. Wisconsin

, 
LUND D B

About LUND D B

(Univ. Wisconsin)

About Univ. Wisconsin

, 
OLSON N F

About OLSON N F

(Univ. Wisconsin)

About Univ. Wisconsin


Material：
Journal of Dairy Science  (J Dairy Sci)

About Journal of Dairy Science


Volume： 66  Issue： 2  Page： 204-213  Publication year： Feb. 1983 
JST Material Number： C0282A  ISSN： 0022-0302  CODEN： JDSCAE  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
cheese(food)

About cheese(food)

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Cheese 
(FJ12025C)

About Cheese

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
モザレラチーズ

About モザレラチーズ

, 
テクスチャ

About テクスチャ

, 
塩濃度

About 塩濃度

, 
凍結

About 凍結


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