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THE EFFECT OF CACL₂-ADDITION ON CURD FORMATION WITH DIFFERENT COAGULANTS = EFFET DE L'APPORT DE CACL₂ SUR LA FORMATION DE CAILLE AVEC DIFFERENTS AGENTS COAGULANTSLYNGGAARD JENSEN B; PEITERSEN N.1982; UTILISATION DES ENZYMES EN TECHNOLOGIE ALIMENTAIRE. SYMPOSIUM INTERNATIONAL/1982-05-05/VERSAILLES; FRA; PARIS: TECHNIQUE ET DOCUMENTATION LAVOISIER; DA. 1982; PP. 309-313; BIBL. 2 REF.Conference Paper

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CONTRIBUCION AL ESTUDIO DE LA CONGELACION DE LA LECHE CUAJADA = CONTRIBUTION A L'ETUDE DE LA CONGELATION DU CAILLEJIMENEZ ALCAIDE L; MARTINEZ GOMEZ JA; GONZALEZ AR et al.1979; AFINIDAD; ESP; DA. 1979; VOL. 36; NO 364; PP. 466-471; ABS. ENG/CAT; BIBL. 11 REF.Article

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INFLUENCE OF WASHING ON PROPERTIES OF SMALL CURD COTTAGE CHEESE MADE ON THE PILOT SCALECARROAD PA; PERRY CA.1980; J. DAIRY SCI.; ISSN 0022-0302; USA; DA. 1980; VOL. 63; NO 11; PP. 1815-1818; BIBL. 11 REF.Article

ZHUSENOSTI S VYROBOU TERMIZOVANYCH TVAROHOVYCH DEZERTU = EXPERIENCE DE FABRICATION DE PRODUITS CAILLES TRAITES THERMIQUEMENTVONDRUSKA V.1978; PRUMYSL POTRAVIN; CSK; DA. 1978; VOL. 29; NO 10; PP. 570-571Article

Gasification of bean curd refuse with carbon supported noble metal catalysts in supercritical waterSATO, Takafumi; INDA, Kentaro; ITOH, Naotsugu et al.Biomass & bioenergy. 2011, Vol 35, Num 3, pp 1245-1251, issn 0961-9534, 7 p.Article

Hot topic: Microstructure quantification by scanning electron microscopy and image analysis of goat cheese curdROVIRA, S; LOPEZ, M. B; FERRANDINI, E et al.Journal of dairy science. 2011, Vol 94, Num 3, pp 1091-1097, issn 0022-0302, 7 p.Article

Using near infrared spectroscopy for the determination of total solids and protein content in cheese curdSULTANEH, Ali; ROHM, Harald.International journal of dairy technology. 2007, Vol 60, Num 4, pp 241-244, issn 1364-727X, 4 p.Article

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