Rheological properties of chymosin-induced skim milk gels as affected by milk storage time and temperature
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 64, no. 1 (1999), p. 86-89 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
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| 041 | 0 | # | |a eng |b eng |
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| 100 | 1 | # | |a Renner, J.J. |
| 245 | 1 | 0 | |a Rheological properties of chymosin-induced skim milk gels as affected by milk storage time and temperature |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
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| 650 | # | 4 | |a Caseína |
| 650 | # | 4 | |a Elasticidad |
| 653 | # | # | |a Rigidez |
| 653 | # | # | |a Viscoelasticidad |
| 773 | 0 | # | |t Journal of Food Science |g v. 64, no. 1 (1999), p. 86-89 |
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