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Influence of Phosphate and Other Factors on the Rennin Gel Obtained with Whole Casein and with κ-Casein in the Presence of Calcium Salts

✍ Scribed by Zittle, C.A.

Book ID: 122466527
Publisher: American Dairy Science Association
Year: 1970
Tongue: English
Weight: 680 KB
Volume: 53
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(70)86337-8

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