DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds

Gespeichert in:

Autor*in:	Serrano, J. [verfasserIn] Velazquez, G. Lopetcharat, K. Ramírez, J.A. Torres, J.A.

Format:	Artikel

Erschienen:	2004

Umfang:	11

Übergeordnetes Werk:	Enthalten in: Journal of dairy science - Champaign, Ill : Elsevier, 1918, 87(2004), 10, Seite 3172-3182
Übergeordnetes Werk:	volume:87 ; year:2004 ; number:10 ; pages:3172-3182 ; extent:11

Katalog-ID:	OLC1730535542

Internformat


LEADER	01000caa a22002652 4500
001	OLC1730535542
003	DE-627
005	20230514063740.0
007	tu
008	041021s2004 xx \|\|\|\|\| 00\| \|\|und c
028	5	2	\|a sw041021
035			\|a (DE-627)OLC1730535542
035			\|a (DE-599)GBVOLC1730535542
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
082	0	4	\|a 630 \|a 640 \|a 660
084			\|a 58.34 \|2 bkl
084			\|a 83.60 \|2 bkl
084			\|a 83.67 \|2 bkl
100	1		\|a Serrano, J. \|e verfasserin \|4 aut
245	1	0	\|a DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds
264		1	\|c 2004
300			\|a 11
336			\|a Text \|b txt \|2 rdacontent
337			\|a ohne Hilfsmittel zu benutzen \|b n \|2 rdamedia
338			\|a Band \|b nc \|2 rdacarrier
700	1		\|a Velazquez, G. \|4 oth
700	1		\|a Lopetcharat, K. \|4 oth
700	1		\|a Ramírez, J.A. \|4 oth
700	1		\|a Torres, J.A. \|4 oth
773	0	8	\|i Enthalten in \|t Journal of dairy science \|d Champaign, Ill : Elsevier, 1918 \|g 87(2004), 10, Seite 3172-3182 \|w (DE-627)129608009 \|w (DE-600)242499-X \|w (DE-576)015102734 \|x 0022-0302 \|7 nnns
773	1	8	\|g volume:87 \|g year:2004 \|g number:10 \|g pages:3172-3182 \|g extent:11
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_OLC
912			\|a SSG-OLC-TEC
912			\|a SSG-OLC-CHE
912			\|a SSG-OLC-PHA
912			\|a SSG-OLC-DE-84
912			\|a GBV_ILN_24
912			\|a GBV_ILN_62
912			\|a GBV_ILN_65
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_161
912			\|a GBV_ILN_252
912			\|a GBV_ILN_2010
912			\|a GBV_ILN_2026
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4219
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4307
936	b	k	\|a 58.34 \|q AVZ
936	b	k	\|a 83.60 \|q AVZ
936	b	k	\|a 83.67 \|q AVZ
951			\|a AR
952			\|d 87 \|j 2004 \|e 10 \|h 3172-3182 \|g 11

Indexfelder

author_variant	j s js
matchkey_str	article:00220302:2004----::arfosfetfoeaersueramnsnirsrcueetradesrpoet
hierarchy_sort_str	2004
bklnumber	58.34 83.60 83.67
publishDate	2004
allfields	sw041021 (DE-627)OLC1730535542 (DE-599)GBVOLC1730535542 DE-627 ger DE-627 rakwb 630 640 660 58.34 bkl 83.60 bkl 83.67 bkl Serrano, J. verfasserin aut DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds 2004 11 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Velazquez, G. oth Lopetcharat, K. oth Ramírez, J.A. oth Torres, J.A. oth Enthalten in Journal of dairy science Champaign, Ill : Elsevier, 1918 87(2004), 10, Seite 3172-3182 (DE-627)129608009 (DE-600)242499-X (DE-576)015102734 0022-0302 nnns volume:87 year:2004 number:10 pages:3172-3182 extent:11 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_24 GBV_ILN_62 GBV_ILN_65 GBV_ILN_70 GBV_ILN_73 GBV_ILN_161 GBV_ILN_252 GBV_ILN_2010 GBV_ILN_2026 GBV_ILN_4012 GBV_ILN_4219 GBV_ILN_4305 GBV_ILN_4307 58.34 AVZ 83.60 AVZ 83.67 AVZ AR 87 2004 10 3172-3182 11
spelling	sw041021 (DE-627)OLC1730535542 (DE-599)GBVOLC1730535542 DE-627 ger DE-627 rakwb 630 640 660 58.34 bkl 83.60 bkl 83.67 bkl Serrano, J. verfasserin aut DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds 2004 11 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Velazquez, G. oth Lopetcharat, K. oth Ramírez, J.A. oth Torres, J.A. oth Enthalten in Journal of dairy science Champaign, Ill : Elsevier, 1918 87(2004), 10, Seite 3172-3182 (DE-627)129608009 (DE-600)242499-X (DE-576)015102734 0022-0302 nnns volume:87 year:2004 number:10 pages:3172-3182 extent:11 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_24 GBV_ILN_62 GBV_ILN_65 GBV_ILN_70 GBV_ILN_73 GBV_ILN_161 GBV_ILN_252 GBV_ILN_2010 GBV_ILN_2026 GBV_ILN_4012 GBV_ILN_4219 GBV_ILN_4305 GBV_ILN_4307 58.34 AVZ 83.60 AVZ 83.67 AVZ AR 87 2004 10 3172-3182 11
allfields_unstemmed	sw041021 (DE-627)OLC1730535542 (DE-599)GBVOLC1730535542 DE-627 ger DE-627 rakwb 630 640 660 58.34 bkl 83.60 bkl 83.67 bkl Serrano, J. verfasserin aut DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds 2004 11 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Velazquez, G. oth Lopetcharat, K. oth Ramírez, J.A. oth Torres, J.A. oth Enthalten in Journal of dairy science Champaign, Ill : Elsevier, 1918 87(2004), 10, Seite 3172-3182 (DE-627)129608009 (DE-600)242499-X (DE-576)015102734 0022-0302 nnns volume:87 year:2004 number:10 pages:3172-3182 extent:11 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_24 GBV_ILN_62 GBV_ILN_65 GBV_ILN_70 GBV_ILN_73 GBV_ILN_161 GBV_ILN_252 GBV_ILN_2010 GBV_ILN_2026 GBV_ILN_4012 GBV_ILN_4219 GBV_ILN_4305 GBV_ILN_4307 58.34 AVZ 83.60 AVZ 83.67 AVZ AR 87 2004 10 3172-3182 11
allfieldsGer	sw041021 (DE-627)OLC1730535542 (DE-599)GBVOLC1730535542 DE-627 ger DE-627 rakwb 630 640 660 58.34 bkl 83.60 bkl 83.67 bkl Serrano, J. verfasserin aut DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds 2004 11 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Velazquez, G. oth Lopetcharat, K. oth Ramírez, J.A. oth Torres, J.A. oth Enthalten in Journal of dairy science Champaign, Ill : Elsevier, 1918 87(2004), 10, Seite 3172-3182 (DE-627)129608009 (DE-600)242499-X (DE-576)015102734 0022-0302 nnns volume:87 year:2004 number:10 pages:3172-3182 extent:11 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_24 GBV_ILN_62 GBV_ILN_65 GBV_ILN_70 GBV_ILN_73 GBV_ILN_161 GBV_ILN_252 GBV_ILN_2010 GBV_ILN_2026 GBV_ILN_4012 GBV_ILN_4219 GBV_ILN_4305 GBV_ILN_4307 58.34 AVZ 83.60 AVZ 83.67 AVZ AR 87 2004 10 3172-3182 11
allfieldsSound	sw041021 (DE-627)OLC1730535542 (DE-599)GBVOLC1730535542 DE-627 ger DE-627 rakwb 630 640 660 58.34 bkl 83.60 bkl 83.67 bkl Serrano, J. verfasserin aut DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds 2004 11 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Velazquez, G. oth Lopetcharat, K. oth Ramírez, J.A. oth Torres, J.A. oth Enthalten in Journal of dairy science Champaign, Ill : Elsevier, 1918 87(2004), 10, Seite 3172-3182 (DE-627)129608009 (DE-600)242499-X (DE-576)015102734 0022-0302 nnns volume:87 year:2004 number:10 pages:3172-3182 extent:11 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_24 GBV_ILN_62 GBV_ILN_65 GBV_ILN_70 GBV_ILN_73 GBV_ILN_161 GBV_ILN_252 GBV_ILN_2010 GBV_ILN_2026 GBV_ILN_4012 GBV_ILN_4219 GBV_ILN_4305 GBV_ILN_4307 58.34 AVZ 83.60 AVZ 83.67 AVZ AR 87 2004 10 3172-3182 11
source	Enthalten in Journal of dairy science 87(2004), 10, Seite 3172-3182 volume:87 year:2004 number:10 pages:3172-3182 extent:11
sourceStr	Enthalten in Journal of dairy science 87(2004), 10, Seite 3172-3182 volume:87 year:2004 number:10 pages:3172-3182 extent:11
format_phy_str_mv	Article
institution	findex.gbv.de
dewey-raw	630
isfreeaccess_bool	false
container_title	Journal of dairy science
authorswithroles_txt_mv	Serrano, J. @@aut@@ Velazquez, G. @@oth@@ Lopetcharat, K. @@oth@@ Ramírez, J.A. @@oth@@ Torres, J.A. @@oth@@
publishDateDaySort_date	2004-01-01T00:00:00Z
hierarchy_top_id	129608009
dewey-sort	3630
id	OLC1730535542
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC1730535542</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230514063740.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">041021s2004 xx \|\|\|\|\| 00\| \|\|und c</controlfield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">sw041021</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1730535542</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1730535542</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="a">660</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">83.60</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">83.67</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Serrano, J.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2004</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">11</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Velazquez, G.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Lopetcharat, K.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ramírez, J.A.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Torres, J.A.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of dairy science</subfield><subfield code="d">Champaign, Ill : Elsevier, 1918</subfield><subfield code="g">87(2004), 10, Seite 3172-3182</subfield><subfield code="w">(DE-627)129608009</subfield><subfield code="w">(DE-600)242499-X</subfield><subfield code="w">(DE-576)015102734</subfield><subfield code="x">0022-0302</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:87</subfield><subfield code="g">year:2004</subfield><subfield code="g">number:10</subfield><subfield code="g">pages:3172-3182</subfield><subfield code="g">extent:11</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_252</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">83.60</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">83.67</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">87</subfield><subfield code="j">2004</subfield><subfield code="e">10</subfield><subfield code="h">3172-3182</subfield><subfield code="g">11</subfield></datafield></record></collection>
author	Serrano, J.
spellingShingle	Serrano, J. ddc 630 bkl 58.34 bkl 83.60 bkl 83.67 DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds
authorStr	Serrano, J.
ppnlink_with_tag_str_mv	@@773@@(DE-627)129608009
format	Article
dewey-ones	630 - Agriculture & related technologies 640 - Home & family management 660 - Chemical engineering
delete_txt_mv	keep
author_role	aut
collection	OLC
remote_str	false
illustrated	Not Illustrated
issn	0022-0302
topic_title	630 640 660 58.34 bkl 83.60 bkl 83.67 bkl DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds
topic	ddc 630 bkl 58.34 bkl 83.60 bkl 83.67
topic_unstemmed	ddc 630 bkl 58.34 bkl 83.60 bkl 83.67
topic_browse	ddc 630 bkl 58.34 bkl 83.60 bkl 83.67
format_facet	Aufsätze Gedruckte Aufsätze
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	nc
author2_variant	g v gv k l kl j r jr j t jt
hierarchy_parent_title	Journal of dairy science
hierarchy_parent_id	129608009
dewey-tens	630 - Agriculture 640 - Home & family management 660 - Chemical engineering
hierarchy_top_title	Journal of dairy science
isfreeaccess_txt	false
familylinks_str_mv	(DE-627)129608009 (DE-600)242499-X (DE-576)015102734
title	DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds
ctrlnum	(DE-627)OLC1730535542 (DE-599)GBVOLC1730535542
title_full	DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds
author_sort	Serrano, J.
journal	Journal of dairy science
journalStr	Journal of dairy science
isOA_bool	false
dewey-hundreds	600 - Technology
recordtype	marc
publishDateSort	2004
contenttype_str_mv	txt
container_start_page	3172
author_browse	Serrano, J.
container_volume	87
physical	11
class	630 640 660 58.34 bkl 83.60 bkl 83.67 bkl
format_se	Aufsätze
author-letter	Serrano, J.
dewey-full	630 640 660
title_sort	dairy foods - effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd cheddar shreds
title_auth	DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_24 GBV_ILN_62 GBV_ILN_65 GBV_ILN_70 GBV_ILN_73 GBV_ILN_161 GBV_ILN_252 GBV_ILN_2010 GBV_ILN_2026 GBV_ILN_4012 GBV_ILN_4219 GBV_ILN_4305 GBV_ILN_4307
container_issue	10
title_short	DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds
remote_bool	false
author2	Velazquez, G. Lopetcharat, K. Ramírez, J.A. Torres, J.A.
author2Str	Velazquez, G. Lopetcharat, K. Ramírez, J.A. Torres, J.A.
ppnlink	129608009
mediatype_str_mv	n
isOA_txt	false
hochschulschrift_bool	false
author2_role	oth oth oth oth
up_date	2024-07-03T22:59:09.466Z
_version_	1803600579230957568
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">OLC1730535542</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230514063740.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">041021s2004 xx \|\|\|\|\| 00\| \|\|und c</controlfield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">sw041021</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1730535542</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1730535542</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="a">660</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">83.60</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">83.67</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Serrano, J.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2004</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">11</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Velazquez, G.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Lopetcharat, K.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ramírez, J.A.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Torres, J.A.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of dairy science</subfield><subfield code="d">Champaign, Ill : Elsevier, 1918</subfield><subfield code="g">87(2004), 10, Seite 3172-3182</subfield><subfield code="w">(DE-627)129608009</subfield><subfield code="w">(DE-600)242499-X</subfield><subfield code="w">(DE-576)015102734</subfield><subfield code="x">0022-0302</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:87</subfield><subfield code="g">year:2004</subfield><subfield code="g">number:10</subfield><subfield code="g">pages:3172-3182</subfield><subfield code="g">extent:11</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_252</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2010</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2026</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4219</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">83.60</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">83.67</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">87</subfield><subfield code="j">2004</subfield><subfield code="e">10</subfield><subfield code="h">3172-3182</subfield><subfield code="g">11</subfield></datafield></record></collection>
score	7.399976

Nicht das Richtige dabei?

Schreiben Sie uns!

DAIRY FOODS - Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?