CASEIN COMPOSITION OF COWS MILK OF DIFFERENT CHYMOSIN COAGULATION PROPERTIES

被引：29

作者：

OKIGBO, LM

RICHARDSON, GH

BROWN, RJ

ERNSTROM, CA

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1985年 / 68卷 / 08期

关键词：

D O I：

10.3168/jds.S0022-0302(85)81045-6

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

页码：1887 / 1892

页数：6

共 20 条

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[9] INFLUENCE OF PROTEIN AND FAT CONTENTS OF ULTRAFILTERED MILK ON RHEOLOGICAL PROPERTIES OF GELS FORMED BY CHYMOSIN [J].

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