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pro vyhledávání: '"Craig Dodds"'
Autor:
Craig Dodds
Publikováno v:
Invisible Britain. :68-70
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16225a456b63303ff8b7d36a205cd399
https://doi.org/10.46692/9781447344124.029
https://doi.org/10.46692/9781447344124.029
Autor:
Philip Watkinson, Nicola J White, Keith A. Johnston, Craig Dodds, Christina Coker, Anthony McKenna, Robert A. Crawford
Publikováno v:
International Dairy Journal. 11:455-464
The effect of pH on the textural properties and proteolysis of semi-hard cheese was determined with minimal confounding effects from other compositional variables. Glucono- δ -lactone was used in model cheeses to control final pHs to approximately 5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1b0ea121b075240a9076a306a8e4121
https://doi.org/10.1016/s0958-6946(01)00070-x
https://doi.org/10.1016/s0958-6946(01)00070-x