Effects of beta-lactoglobulin and kappa-casein genetic variants and concentrations on syneresis of gels from renneted heated milk. - Suppr | 超能文献

Effects of beta-lactoglobulin and kappa-casein genetic variants and concentrations on syneresis of gels from renneted heated milk.

作者信息

McLean D M, Schaar J

机构信息

Northfield Research Centre, Department of Agriculture, Adelaide, Australia.

出版信息

J Dairy Res. 1989 May;56(2):297-301. doi: 10.1017/s0022029900026509.

DOI:10.1017/s0022029900026509

Abstract

摘要

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