Comparison of milk composition, cheesemaking properties and textural characteristics of the cheese from two groups of goats with a high or low rate of αS1-casein synthesis
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference44 articles.
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4. Polymorphisme des caséines αs1 et αs2 de la chèvre (Capra hircus);Boulanger;Génét. Sel. Evol.,1984
5. Textural analysis of cheese;Chen;J. Dairy Sci.,1979
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