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Asian-Australasian Journal of Animal Sciences

Volumn 15, Issue 5, 2002, Pages 732-739

Effects of genetic variants of κ-casein and β-lactoglobulin and heat treatment of milk on cheese and whey compositions

(2) Choi, J W a Ng Kwai Hang, K F a

a MCGILL UNIVERSITY (Canada)

Author keywords

Cheese Composition; Genetic Variants; Heat Treatment; Whey Composition; Lactoglobulin; Casein

Indexed keywords

EID: 0035982041 PISSN: 10112367 EISSN: None Source Type: Journal
DOI: 10.5713/ajas.2002.732 Document Type: Article

Times cited : (9)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.