AGRIS - International System for Agricultural Science and Technology

Cheddar cheesemaking and rennet coagulation characteristics of bovine milks containing kappa-casein AA or BB genetic variants.

1995

Walsh C.D. | Guinee T. | Harrington D. | Mehra R. | Murphy J. | Connolly J.F. | Fitzgerald R.J.


Bibliographic information
Milchwissenschaft
Volume 50 ISSN 0026-3788
Pagination
v.492-496(9)
Other Subjects
Caseine; Fromage a pate dure; Coagulacion; Presure; Propiedades tecnicas; Propriete technologique
Language
English
Note
4 tables; 29 ref. Summaries (De, En).
Type
Journal Article; Summary
Source
Milchwissenschaft (Germany). (1995). v. 50(9) p. 492-496.

2012-11-15
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