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Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making

✍ Scribed by M.J. Mateo; C.D. Everard; C.C. Fagan; C.P. O'Donnell; M. Castillo; F.A. Payne; D.J. O'Callaghan

Book ID: 116540375
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 465 KB
Volume: 19
Category: Article
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2008.10.014

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