Solvation of Rennet Curd from High-Heat-Treated Milk Influenced by Acid Type and pH
Author:
Affiliation:
1. Dairy Products Technology Center, Dairy Science Department, California Polytechnic State University, San Luis Obispo, California 93407
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf950555r
Reference25 articles.
1. Effect of the A and B variants of both αs1- and κ-casein on bovine casein micelle solvation and κ-casein content
2. Problems of funding for the independent dairy
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