Milk and Dairy Products

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Springer Berlin Heidelberg

Reference38 articles.

1. Aimutis, W.R., Eigel, W.N.: Identification of λ-casein as plasmin-derived fragments of bovine α-casein. J. Dairy Sci. 65, 175 (1982)

2. Badings, H.T., De Jong, C., Dooper, R.P.M., De Nijs, R.C.M.: Rapid analysis of volatile compounds in food products by purge- and cold-trapping/capillary gas chromatography. In: Progress in flavor research 1984 (Ed.: Adda, J.), p. 523, Elsevier Science Publ., Amsterdam. 1985

3. Bottazzi, V.: Other fermented dairy products. In: Biotechnology (Eds.: Rehm, H.-J., Reed, G.), Vol. 5, p. 315, Verlag Chemie: Weinheim. 1983

4. Bringe, N.A., Kinsella, J.E.: The effects of pH, calcium chloride and temperature on the rate of acid coagulation of casein micelles. Am. Dairy Sci., Annual Meeting, 23–26 June, Davis, CA. (1986)

5. Burghalter, G., Steffen, C., Puhan, Z.: Cheese, processed cheese, and whey. In: Ullmann’s Enzyclopedia of Industrial Chemistry. 5 th Edition, Volume A6 (Eds.: F.T. Campbell, R. Pfefferkorn, J.F. Rounsaville) Verlag Chemie, Heidelberg, 1986, pp. 163

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