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Cheesemaking, compositional and functional characteristics of low-moisture part-skim Mozzarella cheese from bovine milks containing kappa-casein AA, AB or BB genetics variants

1998

Walsh, C.D. | Guinee, T.P. | Harrington, D. | Mehra, R. | Murphy, J. | Fitzgerald, R.J. (Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork (Ireland))


Bibliographic information
Journal of Dairy Research (United Kingdom)
Volume 65 Issue 2
Pagination
pp. 307-315
Other Subjects
Requeson; Propiedades fisicoquimicas; Polymorphisme genetique; Qualite; Murissage; Proteinas de suero de leche; Mozzarella cheese; Proteine de lactoserum; Manufacture; Propriete physicochimique; Proteine du lait; Proteinas de la leche; Caseine; Fabrication fromagere; Polimorfismo bioquimico; Cheesemaking; Fabricacion del queso
Language
English
Note
27 ref.

1998-08-15
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