Physicochemical characteristics and renneting properties of camels’ milk: A comparison with goats’, ewes’ and cows’ milks
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2009.00535.x/fullpdf
Reference35 articles.
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2. Study of the fouling of inorganic membranes by acidified milks using scanning electron microscopy and electrophoresis. II. Membrane with pore diameter 0.8 μm;Attia;Journal of Dairy Research,1991
3. Dromedary milk lactic acid fermentation: microbiological and rheological characteristics;Attia;Journal of Industrial Microbiology and Biotechnology,2001
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