Simultaneous interaction of pH, CaCl2 addition, temperature and enzyme concentration on milk coagulation properties;Interacción simultánea del pH, CaCl 2 añadido, temperatura y concentración enzimática sobre la coagulación de la leche

Food Science and Technology International

Volumn 3, Issue 4, 1997, Pages 291-298

  Sbodio, O A ^a   Tercero, E J ^a   Coutaz, V R ^b   Luna, J A ^b   Martinez E ^b  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Instituto de Desarrollo Tecnologico para la Industria Quimica   (Argentina)

Author keywords

coagulation time; firmness; milk

Indexed keywords

EID: 0031488712     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329700300406     Document Type: Article

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