Relationship between A and B variants of κ-casein and β-lactoglobulin and coagulation properties of milk (Part II)
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2006.00262.x/fullpdf
Reference27 articles.
1. The Effects of Milk Protein Polymorphisms on Milk Components and Cheese-Producing Ability
2. Some Factors Influencing the Syneresis of Bovine, Ovine, and Caprine Milks
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2. The influence of genetic β-lactoglobulin polymorphism on the quantity and quality of milk of the Simmental breed in Serbia;Genetika;2021
3. Polymorphism of k-casein and β-lactoglobuline in Simmental cattle in Serbia;Genetika;2018
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5. Influence of composite κ-casein and β-lactoglobulin genotypes on composition, rennetability and heat stability of milk of cows of Slovak Pied breed;Czech Journal of Animal Science;2008-01-07
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