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Journal description
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Details for article 11 of 25 found articles
| Title: |
Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin |
| Author: |
Anema, Skelte G. Kim Lee, Siew Klostermeyer, Henning |
| Appeared in: |
Lebensmittel-Wissenschaft und Technologie |
| Paging: | Volume 40 (2007) nr. 1 pages 8 p. |
| Year: |
2007 |
| Contents: | |
| Publisher: |
Swiss Society of Food Science and Technology |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 11 of 25 found articles
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