Enzymatic cross-linking of milk proteins: effect on functional properties [7 papers included]
1998
Faergemand, M.
AGROVOC关键词
书目信息
出版者
KVL
页码
166 p.
其它主题
Proteine du lait; Proteinas de la leche; Gelification; Capacidad de fijacion del agua; Capacite de liaison de l'eau; Lactoserum; Propiedades fisicoquimicas; Emulsificacion; Qualite; Gelificacion; Viscosite; Propriete physicochimique
语言
英语
注释
Summaries (Da, En)
33 ill., 7 tables; 154 ref.
ISBN
87-90504-04-6
类型
Summary; Thesis; Non-Conventional; Bibliography
团体作者
Kongelige Veterinaer- og Landbohoejskole, Copenhagen (Denmark)
2000-08-15
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