Ultrasonic study of milk clotting
暂无分享,去创建一个
Dominique Durand | D. Durand | J. Busnel | Ludovic Benguigui | J. Emery | Jean-Pierre Busnel | J. Emery | Ludovic Benguigui
[1] P. Walstra,et al. Rheological properties of rennet-induced skim milk gels. 1. Introduction. , 1988 .
[2] J. Visser,et al. Structure formation in acid milk gels , 1985 .
[3] T. Payens. The enzyme-triggered coagulation of casein micelles , 1989 .
[4] P. Walstra,et al. Rheological properties of rennet-induced skim milk gels. 3. The effect of calcium and phosphate. , 1988 .
[5] D. Dalgleish,et al. The Enzymatic Coagulation of Milk , 1993 .
[6] P. Walstra,et al. The physical chemistry of curd making. , 1986 .
[7] P. Walstra,et al. The syneresis of curd, 1: general considerations and literature review , 1985 .
[8] P. Walstra,et al. Rheological properties of rennet-induced skim milk gels. 2. The effect of temperature. , 1988 .
[9] D. Schmidt. Association of caseins and casein micelle structure , 1982 .
[10] R. C. Williamson. Echo Phase‐Comparison Technique and Measurement of Sound Velocity in Water , 1969 .