✦ LIBER ✦
The Ability of Phosphates or κ-Carrageenan to Coagulate Whey Proteins and the Possible Uses of Such Coagula in Cheese Manufacture
✍ Scribed by S.T. Dybing; D.E. Smith
- Book ID
- 117978462
- Publisher
- American Dairy Science Association
- Year
- 1998
- Tongue
- English
- Weight
- 277 KB
- Volume
- 81
- Category
- Article
- ISSN
- 0022-0302
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