|
| << previous | next >> |
Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 2 of 7 found articles
| Title: |
Comparisons between the electrophoretic pattern and textural assessment of aged Cheddar cheese made using various levels of calf rennet or microbial coagulant (Rennilase 46L) |
| Author: |
Johnston, Keith A. Dunlop, Frank P. Coker, Christina J. Wards, Sharon M. |
| Appeared in: |
International dairy journal |
| Paging: | Volume 4 (1994) nr. 4 pages 25 p. |
| Year: |
1994 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 2 of 7 found articles
| << previous | next >> |