Author:
LORIENT D.,BRACQUART P.,ALAIS C.
Cited by
6 articles.
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1. Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring;Journal of Dairy Research;2003-10-16
2. Use of an immobilized cell bioreactor for the continuous inoculation of milk in fresh cheese manufacturing;Journal of Industrial Microbiology and Biotechnology;1997-01-01
3. Practical Use of an Immobilized Cell Bioreactor for Continuous Prefermentation of Milk;Immobilized Cells - Basics and Applications, Proceedings of an International Symposium organized under auspices of The Working Party on Applied Biocatalysis of the European Federation of Biotechnology Noordwijkerhout;1996
4. Formation of lysinoalanine during heat treatment of milk;Zeitschrift für Lebensmittel-Untersuchung und -Forschung;1983-09
5. Aspects of the formation of lysinoalanine in milk and milk products;Journal of Dairy Research;1982-11