Influence of fat, heat treatments and species on milk rennet clotting properties and glycomacropeptide formation

European Food Research and Technology

Volumn 214, Issue 3, 2002, Pages 182-185

  Calvo, Marta M ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Fat; Glycomacropeptide; Heat treatment; Rennet clotting properties; Species

Indexed keywords

EID: 0037754939     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-001-0445-2     Document Type: Article

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