Relationship between the emulsifying capacity of cheese and the size of casein during ripening.

1976

Ito T. | Okawachi Y. | Muguruma Y.

Published in

Journal of the Faculty of Agriculture Kyushu University

Volume 20 ISSN 0023-6152

Pagination

v.79-85(2)

Language

English

Note

6 ref.; Summary (En).

Type

Journal Article; Summary

Source

Journal-of-the-Faculty-of-Agriculture-Kyushu-University (Japan). (Feb 1976). v. 20(2) p. 79-85.

Corporate Author

Kyushu Univ., Fukuoka (Japan). Faculty of Agriculture

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Wolters Kluwer

If you notice any incorrect information relating to this record, please contact us at agris@fao.org