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1 Ergebnisse
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Response surface methodology modeling of protein concentrat..:
Panthi, Ram R
;
Kelly, Alan L
;
McMahon, Donald
...
Journal of Dairy Science;Vol. 102 (6). , 2019
Link:
http://hdl.handle.net/11019/2074
RT Journal T1
Response surface methodology modeling of protein concentration, coagulum cut size, and set temperature on curd moisture loss kinetics during curd stirring
UL https://suche.suub.uni-bremen.de/peid=base-ftteagasc:oai:t-stor.teagasc.ie:11019_2074&Exemplar=1&LAN=DE A1 Panthi, Ram R A1 Kelly, Alan L A1 McMahon, Donald A1 Dai, Xin A1 Vollmer, Almut H A1 Sheehan, Diarmuid (JJ) PB Elsevier YR 2019 K1 protein standardization K1 cut size K1 coagulation temperature K1 curd moisture loss kinetics K1 electron microscopy JF Journal of Dairy Science;Vol. 102 (6) LK http://hdl.handle.net/11019/2074 DO http://hdl.handle.net/11019/2074 SF ELIB - SuUB Bremen
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