A tool for explaining the differences on renneting characteristics of milks from different origins: the surface hydrophobicity approach-Reference-Cited by-同舟云学术

A tool for explaining the differences on renneting characteristics of milks from different origins: the surface hydrophobicity approach

Published:2015-08-07 Issue:5 Volume:95 Page:719-731
ISSN:1958-5586
Container-title:Dairy Science & Technology
language:en
Short-container-title:Dairy Sci. & Technol.

Author:

Yildirim Seda,Erdem Yasar Kemal

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13594-015-0243-4.pdf

Reference32 articles.

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2. Ahmad S, Anjum FM, Huma N, Sameen A, Zahoor T (2013) Composition and physico-chemical characteristics of buffalo milk with particular emphasis on lipids, proteins, minerals, enzymes and vitamins. J Anim Plant Sci 23:62–74

3. Andrews AT (1987) Electrophoresis: theory, techniques and biochemical and clinical applications. Oxford University Press, New York

4. AOAC (1990) Ash of milk (Gravimetric method) No: 945.46. Official methods of analysis of Association of Official Analytical Chemists. AOAC, Virginia, USA

5. AOAC (1995) Acidity of milk, titrimetric method No: 947.05. Official methods of analysis of Association of Official Analytical Chemists. AOAC, Virginia, USA

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