Effect of pH, Calcium, and Heat Treatment on Curd Tension of Casein Fraction Fortified Skim Milk
Open Access
- 1 September 1974
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 57 (9) , 992-997
- https://doi.org/10.3168/jds.s0022-0302(74)84999-4
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
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