The Significance of Lipolysis in the Curd Tension and Rennet Coagulation of Milk. I. The Role of Fat Globule Adsorption “Membrane.” II. The Effect of the Addition of Certain Fat Acids to Milk
作者： N.P. Tarassuk , G.A. Richardson
DOI: 10.3168/JDS.S0022-0302(41)95447-4
关键词: Rennet 、 Membrane 、 Globules of fat 、 Food science 、 Tension (physics) 、 Adsorption 、 Lipolysis 、 Coagulation (water treatment) 、 Chemistry
摘要:
sci-hub.se 参考文章(11)
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