Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review-Reference-Cited by-同舟云学术

Effect of high-temperature treatment of milk and whey protein denaturation on the properties of rennet–curd cheese: A review

Published:2021-10 Issue: Volume:121 Page:105095
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Guinee Timothy P.^ORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference138 articles.

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