| 000 | 01169 a2200337 4500 | ||
|---|---|---|---|
| 005 | 20250516104907.0 | ||
| 264 | 0 | _c20130417 | |
| 008 | 201304s 0 0 eng d | ||
| 022 | _a1525-3198 | ||
| 024 | 7 |
_a10.3168/jds.2011-4933 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aVan Hekken, D L | |
| 245 | 0 | 0 |
_aImpact of curd milling on the chemical, functional, and rheological properties of starter-free Queso Fresco. _h[electronic resource] |
| 260 |
_bJournal of dairy science _cOct 2012 |
||
| 300 |
_a5527-35 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aCheese _xanalysis |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 |
_aFats _xanalysis |
| 650 | 0 | 4 |
_aFood Handling _xinstrumentation |
| 650 | 0 | 4 | _aFood Quality |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aLactose _xanalysis |
| 650 | 0 | 4 |
_aMilk Proteins _xanalysis |
| 650 | 0 | 4 | _aRheology |
| 700 | 1 | _aTunick, M H | |
| 700 | 1 | _aLeggett, L N | |
| 700 | 1 | _aTomasula, P M | |
| 773 | 0 |
_tJournal of dairy science _gvol. 95 _gno. 10 _gp. 5527-35 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.3168/jds.2011-4933 _zAvailable from publisher's website |
| 999 |
_c22017211 _d22017211 |
||