Relationship between rheological properties and degree of º-casein proteolysis during renneting of milk.
| Autor: | LOMHOLT, STIG B., QVIST, KARSTEN B. |
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| Zdroj: | Journal of Dairy Research; 11/01/1997, Vol. 64 Issue 4, p541-549, 9p |
| Databáze: | Complementary Index |
| Externí odkaz: |
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