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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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