Cheese pH, Protein Concentration, and Formation of Calcium Lactate Crystals.

Autor: Agarwal, S.1, Powers, J. R.1, Swanson, B. G.1, Chen, S.2, Clark, S.1 stephclark@wsu.edu
Zdroj: Journal of Dairy Science. Nov2006, Vol. 89 Issue 11, p4144-4155. 12p. 3 Charts, 4 Graphs.
Databáze: Business Source Ultimate