Effect of Milk Fat Concentration and Gel Firmness on Syneresis during Cheeses-making

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33 Cites (Scopus)

Idioma original	Anglès
Pàgines (de-a)	264-268
Revista	International Dairy Journal
Volum	19
Número	4
DOIs	https://doi.org/10.1016/j.idairyj.2008.10.014
Estat de la publicació	Publicada - 1 d’abr. 2009

Accés al document

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title = "Effect of Milk Fat Concentration and Gel Firmness on Syneresis during Cheeses-making",

author = "Mateo, \{M.J.; Everard\} and \{Castillo Zambudio\}, Manuel",

year = "2009",

month = apr,

day = "1",

doi = "10.1016/j.idairyj.2008.10.014",

language = "English",

volume = "19",

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journal = "International Dairy Journal",

issn = "0958-6946",

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T1 - Effect of Milk Fat Concentration and Gel Firmness on Syneresis during Cheeses-making

AU - Mateo, M.J.; Everard

AU - Castillo Zambudio, Manuel

PY - 2009/4/1

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UR - https://www.scopus.com/pages/publications/59049089623

U2 - 10.1016/j.idairyj.2008.10.014

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M3 - Article

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SP - 264

EP - 268

JO - International Dairy Journal

JF - International Dairy Journal

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