DETERMINATION OF THE PROPORTION OF PSI -CASEIN HYDROLYSED BY RENNET ON COAGULATION OF SKIM-MILK
- Author
- CHAPLIN B; GREEN ML
NATIONAL INST. RES. DAIRYING/READING RG2 9AT/GBR - Source
- J. DAIRY RES.; ISSN 0022-0299; GBR; DA. 1980; VOL. 47; NO 3; PP. 351-358; BIBL. 35 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- LAIT VACHE COAGULATION COMPOSITION CHIMIQUE PRESURE HYDROLYSE CAILLE(LAIT) MATIERE PREMIERE PRODUIT LAITIER TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- COW MILK COAGULATION CHEMICAL COMPOSITION RENNET HYDROLYSIS CURD RAW MATERIALS DAIRY PRODUCT FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8110188547
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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