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[Milk for cheese-making. 4. Preparation of milk. Modifications in the protein content of processed milk]

1987

Maubois, J.L. (Institut National de la Recherche Agronomique, Rennes (France). Centre de Rennes, Laboratoire de Recherches de Technologie Laitiere)

AGROVOC Keywords
caseinates contenido proteico enriquecimiento de los alimentos food enrichment lait leche milk protein content proteine proteins whey
Bibliographic information
Publisher
Technique et Documentation
Other Subjects
Complementatio0431n; Teneur en prote; Fromage/ technologie fromagere; Caseinatos; Suero de la leche; Lactoserum; Queso/ fabricacion del queso; Caseinate; Proteinas; Cheese/ cheesemaking
Language
French
Note
27 ref
ISBN
2-85206-363-8
Source
[Cheese], Eck, A. (ed.).- Paris (France): Technique et Documentation, 1987.- ISBN 2-85206-363-8. p. 156-164
1988-08-15
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