Effects of Rennet Treatment and Water Content on Thermal Conductivity of Skim Milk
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb03523.x/fullpdf
Reference28 articles.
1. The Coagulation of Differently Sized Casein Micelles by Rennet
2. Liquid thermal conductivity research at Moscow University
3. Effects of Ultra-High Temperature Processing on Size and Appearance of Casein Micelles in Bovine Milk
4. Intermicellar relationships in rennet-treated separated milk: I. Preparation of representative electron micrographs
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