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Combined effect of renneting pH, cooking temperature, and dry salting on the contraction kinetics of rennet-induced milk gels

✍ Scribed by Giroux, Hélène J.; Bouchard, Colin; Britten, Michel

Book ID: 121731296
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 505 KB
Volume: 35
Category: Article
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2013.10.016

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