THE EFFECT OF THE CHEMICAL-STRUCTURE OF ADDITIVES ON THE COAGULATION OF CASEIN MICELLE SUSPENSIONS BY RENNET

被引：34

作者：

MARSHALL, RJ

GREEN, ML

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1980年 / 47卷 / 03期

关键词：

D O I：

10.1017/S0022029900021257

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

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页码：359 / 369

页数：11

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[8] CERIOTTI G, 1971, CLIN CHEM, V17, P400
[9] DETERMINATION OF THE PROPORTION OF KAPPA-CASEIN HYDROLYZED BY RENNET ON COAGULATION OF SKIM-MILK
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