Adjustment of vat milk treatment to optimize whey protein transfer into semi-hard cheese: A case study

Research output: Contribution to journal › Research article › Contributed › peer-review

Contributors

Details

Original languageEnglish
Pages (from-to)496-503
Number of pages8
JournalJournal of Food Engineering
Volume100
Issue number3
Publication statusPublished - 2010
Peer-reviewedYes

External IDs

Scopus 77953620848

Keywords

Keywords

  • Käse