Effect of Cutting Time, Temperature, and Calcium on Curd Moisture, Whey Fat Losses, and Curd Yield by Response Surface Methodology
| Autor: | Fagan, C.C., Castillo, M., Payne, F.A., O’Donnell, C.P., O’Callaghan, D.J. |
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| Zdroj: | In Journal of Dairy Science October 2007 90(10):4499-4512 |
| Databáze: | ScienceDirect |
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