KINETICS OF MILK COAGULATION .3. MATHEMATICAL-MODELING OF THE KINETICS OF CURD FORMATION FOLLOWING ENZYMATIC-HYDROLYSIS OF KAPPA-CASEIN - PARAMETER-ESTIMATION

被引：26

作者：

CARLSON, A

HILL, CG

OLSON, NF

机构：

[1] UNIV WISCONSIN,DEPT CHEM ENGN,MADISON,WI 53706

[2] UNIV WISCONSIN,DEPT FOOD SCI,MADISON,WI 53706

来源：

关键词：

D O I：

10.1002/bit.260290509

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：601 / 611

页数：11

共 27 条

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[24] ENZYMATIC CLOTTING PROCESSES .1. KINETICS OF ENZYME-TRIGGERED COAGULATION REACTIONS
PAYENS, TAJ
WIERSMA, AK
BRINKHUIS, J
[J]. BIOPHYSICAL CHEMISTRY, 1977, 6 (03) : 253 - 261
[25] SOMMER H. H., 1935, JOUR DAIRY SCI, V18, P741, DOI 10.3168/jds.S0022-0302(35)93196-4
[26] Storch V., 1874, MILCHZEITUNG, V3, P997
[27] von Smoluchowski M, 1917, Z PHYS CHEM-STOCH VE, V92, P129