Dairy Industry
- 1 January 1975
- book chapter
- Published by Elsevier
Abstract
No abstract availableThis publication has 74 references indexed in Scilit:
- LACTOSE: ONE OF NATURE'S PARADOXESJournal of Milk and Food Technology, 1972
- Accelerated Fermentation of Cheese Whey. Developing the SystemJournal of Dairy Science, 1971
- Resolution of prorennin and rennin by polyacrylamide gel electrophoresisAnalytical Biochemistry, 1971
- Xanthine Oxidase Activity and Development of Spontaneously Oxidized Flavor in MilkJournal of Dairy Science, 1967
- Étude de la coagulation du lait concentréLe Lait, 1965
- Changes in Composition of Cheddar Curd during Manufacture as a Guide to Cheese Making by Direct AcidificationJournal of Dairy Science, 1964
- Constitution de la caséineLe Lait, 1964
- L'action de la présure sur la caséine. Deuxième partie. Étude des produits de la réaction et du substratLe Lait, 1964
- ÉTUDE DE LA LIBÉRATION DE L'AZOTE, DU PHOSPHORE ET DE L'ACIDE SIALIQUE NON PROTÉIQUES, AU COURS DE L'ACTION DE LA PRÉSURE SUR LA CASÉINEAnnales de Biologie Animale Biochimie Biophysique, 1963
- 516. A simple method for preparing crystalline renninJournal of Dairy Research, 1953