Comparisons between the electrophoretic pattern and textural assessment of aged Cheddar cheese made using various levels of calf rennet or microbial coagulant (Rennilase 46L)
- 31 December 1994
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 4 (4) , 303-327
- https://doi.org/10.1016/0958-6946(94)90029-9
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Serum Protein Electrophoresis in Acrylamide Gel: Patterns from Normal Human SubjectsScience, 1965