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

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30 Citations (Scopus)

Original language	English
Pages (from-to)	264-268
Journal	International Dairy Journal
Volume	19
Issue number	4
DOIs	https://doi.org/10.1016/j.idairyj.2008.10.014
Publication status	Published - 1 Apr 2009

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@article{2ca6f67f0b164833a6c285a778472484,

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",

pages = "264--268",

number = "4",

}

TY - JOUR

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

Y1 - 2009/4/1

U2 - 10.1016/j.idairyj.2008.10.014

DO - 10.1016/j.idairyj.2008.10.014

M3 - Article

SN - 0958-6946

VL - 19

SP - 264

EP - 268

JO - International Dairy Journal

JF - International Dairy Journal

IS - 4

ER -