Effect of κ-casein glycosylation on cheese yielding capacity and coagulating properties of milk

✍ Scribed by Robitaille, Gilles; Ng-Kwai-Hang, Kwet Fane; Monardes, Humberto G.

• Book ID: 123354422
• Publisher: Elsevier Science
• Year: 1993
• Tongue: English
• Weight: 535 KB
• Volume: 26
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/0963-9969(93)90079-X