Abstracts of the Annual Meeting of the Japan Society of Cookery Science
The Annual Meeting of the Japan Society of Cookery Science, 2002
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Host: The Japan Society of Cookery Science

Studies on the physical properties of acid-curd cheese (Part2)
Miwa Yamaguchi, Keiko Nagao, Fujiko Kawamura
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Keywords: Acid Coagulation, Physical Properties, Casein, Fresh Cheese, Milk Curd, Electron Microscope
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Pages 111

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[in Japanese]
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© 2002 The Japan Society of Cookery Science
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