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59篇 您的检索式：作者名="Kindstedt"

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	题名	作者	年代	出处	被引量
1	乳酸菌及双歧杆菌制品的生产工艺显示文摘介绍了乳酸杆菌和双歧杆菌生物学特性 ,及它们对人体健康的功能及相应保健食品的生产工艺。	肖光辉毛宏放郭明若 Kindstedt PS	2000	中国乳品工业2000，28，2：	7
2	Mozzarella cheese: impact coagulant concentration on chemical composition, proteolysis, and functional properties显示文摘	Kindstedt P S Yun J J Barband D M	1995	J Dairy Sci1995，78，12：	1
3	Mozzarella cheese:Impact of coagulant concentration on chemical composition,proteolysis,and functional properties显示文摘	PAUL S KINDSTEDT J JOSEPH Y et a1	1995	J Dairy Sci1995，78，：	1
4	Effect of storage time and tem- perature on the serum phase of cultured cream cheese 显示文摘	Kindstedt P S Acosta L	2005	Aust J DairyTechnol2005，60，1：	1
5	Variation in composition and functional properties within brine salted Mozzarella cheese显示文摘	KINDSTEDT PS KIELY LJ GILMORE JA	1992	Journal of Dairy Science1992，75，：	1
6	Rapid quantitative Text for free oil (oiling off) in melted Mozzarella Cheese显示文摘	Kindstedt	1990	J Dairy Sci1990，73，：	1
7	Effecting of manufacturing factors, composition and Proteolysis on the functional charac-teristics of Mozzarella cheese显示文摘	Kindstedt P S	1993	Crit Rev Food Sci Nutr1993，，33：	1
8	Observations on the melting behavior of imitation mozzarella cheese显示文摘	MCCONNELL S L KINDSTEDT P S	1991	Journal of Dairy Science1991，74，：	1
9	Effect of salt concentration and freezing on Mozzarella cheese Texture显示文摘	Kindstedt P S		J Dairy Sci0，66，：	1
10	Mozzarella cheese:impact of coagulant concentraction on chemical composition, proteolysis,and functional properties显示文摘	Paul S Kindstedt J Joseph Y		0，，12：	1
11	Effect of increasing pH on texture of full and reduced-fat cream cheese显示文摘	Aliste M A Kindstedt P S	2005	Australian Journal Of Dairy Technology2005，60，3：	1
12	Effect of milk preacidification on low fat Mozzarella cheese:chemical and functional properties during storage显示文摘	Metzger L E Barbano D M Kindstedt P S etal	2000	Dairy Sci2000，84，：	1
13	Observations on the melting behavior of imitation Mozzarella cheese显示文摘	Kiely L J McConnell S L Kindstedt P S	1991	Journal of Dairy Science1991，74，：	1
14	Effect of Milk Preacidification on Low Fat Mozzarella Cheese: 1I Chemical and Functional Properties During Storage显示文摘	L E Metzger D M Barbano P S Kindstedt	2001	Journal of Dairy Science2001，84，：	1
15	Effect of milk preacidification on low fat mozzarella cheese: III Post-melt chewiness and whiteness显示文摘	METZGER L E BARBANO D M KINDSTEDT P S	2001	Journal of Dairy Science2001，84，6：	1
16	Application of Helical Viscometry to Study Commercial Mozzarella Cheese Melting Properties 显示文摘	KINDSTEDT P S	1989	J Dairy Sci1989，72，：	1
17	Variation in Composition and Functional Properties within Brine-salted Mozzarella Cheese 显示文摘	KINDSTEDT P S	1992	J Dairy Sci1992，75，：	1
18	Effect of milk preacidification on low fat Mozzarella cheese: Ⅱ chemical and functional properties during storage 显示文摘	METZGER L E BARBANO D M KINDSTEDT P S	2000	J Dairy Sci2000，84，：	1
19	Variation in composition and functional properties within brine-salted Mozzarella cheese显示文摘	Kindstedt P S Kiely L J Gilmore J A	1992	Journal of Dairy Science1992，75，11：	1
20	Variation in Composition and Functional Properties Within Brine-Salted Mozzarella Cheesel 显示文摘	Kindstedt P S Kiely L J Gilmore J A	1992	Journal of Dairy Science1992，75，11：	1

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