Corrigendum to “Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure” [INNFOO 26 (2014) 517–524]

Autor: Leite Júnior, Bruno Ricardo de Castro, Tribst, Alline Artigiani Lima, Oliveira, Miguel Meirelles de, Merheb-Dini, Carolina, Cristianini, Marcelo
Zdroj: In Innovative Food Science and Emerging Technologies February 2017 39:284-284
Databáze: ScienceDirect
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