Influence of Certain Salts, Whey Protein, and Heat Treatment Upon the pH and Rennet Curd Tension of Casein Sols

✍ Scribed by Mauk, B.R.; Demott, B.J.

• Book ID: 122808631
• Publisher: American Dairy Science Association
• Year: 1959
• Tongue: English
• Weight: 611 KB
• Volume: 42
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(59)90521-1