Determination of the gel formation starting point in milk

Autores: Osintsev AM¹, Braginskiy VI¹, Ostroumov LA¹, Ivanenko OV¹, Osintsev AM¹, Braginsky VI¹, Ostroumov LA¹, Ivanenko OV¹
Afiliações:
Edição: Nº 3 (2004)
Páginas: 18-19
Seção: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/322254
ID: 322254

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Texto integral

Осинцев А.М., Брагинский В.И., Остроумов Л.А., Громов Е.С. Использование методов динамической реологии для исследования процесса коагуляции молока // Хранение и переработка сельхозсырья. 2002. № 9.
Hori T. Objective measurements of the process of curd formation during rennet treatment of milks by the hot wire method // Journal of Food Science. 1985. V. 50. P. 911-917.

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