Yield, Sensory Properties, and Nutritive Qualities of Quarg Produced from Lactose-Hydrolyzed and High Heated Milk

✍ Scribed by Sheth, H.; Jelen, P.; Ozimek, L.; Sauer, W.

• Book ID: 122558683
• Publisher: American Dairy Science Association
• Year: 1988
• Tongue: English
• Weight: 491 KB
• Volume: 71
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(88)79886-0