Mechanization of fibrous-structured cheese production process I. Rheological properities of Mozzarella cheese curds
繊維構造チーズ製造工程の機械化 (第1報) 乳凝固物のレオロジー的性質

Tadashi IZUTSU, Masayuki AZUMA, Toshiaki KIMURA, Masayoshi FUKUSHIMA
1990 NIPPON KAGAKU KAISHI  
doi:10.1246/nikkashi.1990.621 fatcat:2igtfkeponehbm3fvswz2xpahy