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

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33 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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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",

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AU - Mateo, M.J.; Everard

AU - Castillo Zambudio, Manuel

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