Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference84 articles.
1. Formation of soluble casein in whey protein-free milk healed at high temperature;Aoki;Milchwissenschaft,1974
2. Theoretical and experimental study of the structure of casein gels;Bremer;J. Chem. Soc., Faraday Trans. 1.,1989
3. Evidence for the submicellar composition of casein micelles on the basis of electron microscopical studies;Buchheim;Neth. Milk Dairy J.,1973
4. The coagulation of milk with immobilized enzymes: a critical review;Carlson;Enzyme Microbiol. Technol.,1986
5. Changes of salt distribution in milk during frozen storage and its partial reversion after thawing;Chen;Agric. Biol. Chem.,1969
Cited by
449 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献