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Effect of High Pressure Homogenization on Microbial and Chemico-Physical Characteristics of Goat Cheeses
high pressure homogenization goat cheese microbial and chemico-physical characteristics
2008/3/27
The objective of this work was to compare goat cheeses obtained from milk previously subjected to high pressure homogenization (1000 bar) with those produced from untreated milk and milk subjected to ...
Alterations of the Physical Characteristics of Milk from Transgenic Mice Producing Bovine -Casein
transgenic mice bovine -casein micelle size gel strength
2008/3/26
-Casein is the protein fraction of milk that allows formation of micelles and determines micelle size and function, thus affecting many of the physical characteristics of milk. Several lines of transg...