Effects of pH, temperature, CaCl 2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study

Author: Najera A.I.   de Renobales M.   Barron L.J.R.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.80, Iss.3, 2003-03, pp. : 345-352

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Abstract