1. Model Selection and Multimodel Inference;Burnham,2002
2. Some factors influencing the syneresis of bovine, ovine, and caprine milks;Calvo;Journal of Dairy Science,2000
3. Whey syneresis differs from curd made with ultrafiltered or microfiltered milk retentate powders;Caron;Milchwissenschaft,2001
4. Effect of calcium equilibria on the rate of syneresis and on the firmness of curds obtained from milk UF retentates;Casiraghi;Milchwissenschaft,1987
5. Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels;Castillo;International Dairy Journal,2006