Rennet coagulation properties of camel milk
- Other title
- Propriétés de coagulation à la présure du lait de chamelle (fr)
- Author
- FARAH, Z1 ; BACHMANN, M. R
[1] Eidg. tech. hochschule, lab. milchwiss., Zürich, Switzerland - Source
Milchwissenschaft. 1987, Vol 42, Num 11, pp 689-692 ; ref : 6 ref
- CODEN
- MILCAD
- ISSN
- 0026-3788
- Scientific domain
- Food science technology; Biotechnology
- Publisher
- AVA, Kempten
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Caillebotte Cinétique Coagulation Lait chamelle Propriété rhéologique Présure
- Keyword (en)
- Cheese curd Kinetics Coagulation Camel milk Rheological properties Rennet
- Keyword (es)
- Porción cuajada Cinetica Coagulacion Leche camella Propiedad rheologica Cuajo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 8389427
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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