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pro vyhledávání: '"Cesare Ravagli"'
Autor:
Michael Steven Bravo Bolívar, Federica Pasini, Silvia Marzocchi, Cesare Ravagli, Paola Tedeschi
Publikováno v:
Foods, Vol 12, Iss 16, p 3032 (2023)
Milk coagulation is a process used for the formulation of different dairy products such as cheese. In this process, milk undergoes changes in its chemical stability thanks to acidification or enzymatic reactions. Traditionally, milk coagulation has b
Externí odkaz:
https://doaj.org/article/3c52917b24c84141a3eed3a34bf8d19e