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Journal description
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Details for article 7 of 16 found articles
| Title: |
Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making |
| Author: |
Mateo, M.J. Everard, C.D. Fagan, C.C. O'Donnell, C.P. Castillo, M. Payne, F.A. O'Callaghan, D.J. |
| Appeared in: |
International dairy journal |
| Paging: | Volume 19 (2009) nr. 4 pages 5 p. |
| Year: |
2009 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 7 of 16 found articles
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