Effect of rennet concentration and method of coagulation on the texture of feta cheeses made from ultrafiltered bovine milk

Article

Effect of rennet concentration and method of coagulation on the texture of feta cheeses made from ultrafiltered bovine milk

Helle Wium ; Karsten B. Qvist

1998
Cambridge University Press Cambridge (GBR)

Localisation: CNUDST (TUN01)
Code de rangement: Br.BIB.1029

Published in: Journal of Dairy Research: vol. 65 (no 4), pp. 653-663

The record appears in these collections:
Articles & Preprints > Articles

Back to search

Record created 2018-02-09, last modified 2018-02-09

Similar records

Rate this document:

(Not yet reviewed)

Scientific and Technical Information Portal . tn Maintained by webmaster@pist.tn	Search Submit My PIST Help	Partners FAQ Policies About	Powered by	This site is also available in the following languages: العربية English Français
Copyright CNUDST- 2014