✦ LIBER ✦
Comparison of milk composition, cheesemaking properties and textural characteristics of the cheese from two groups of goats with a high or low rate of αS1-casein synthesis
✍ Scribed by Pirisi, A.; Colin, O.; Laurent, F.; Scher, J.; Parmentier, M.
- Book ID
- 123076819
- Publisher
- Elsevier Science
- Year
- 1994
- Tongue
- English
- Weight
- 705 KB
- Volume
- 4
- Category
- Article
- ISSN
- 0958-6946
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