Effect of enriching milk with native micellar casein upon the quality and biological values of Kashkaval cheese

Abstract : Effect of enriching milk with native micellar casein upon the quality and biological values of Kashkaval cheese. IUFoST 13th World Congress of Food Science and Technology
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Conference papers
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https://hal.archives-ouvertes.fr/hal-02215924
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Submitted on : Wednesday, July 31, 2019 - 8:07:58 PM
Last modification on : Friday, August 2, 2019 - 2:25:11 AM

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  • HAL Id : hal-02215924, version 1
  • PRODINRA : 478248

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Zh Simov, Jean-Louis Maubois, E Simova, Marie-Hélène Famelart. Effect of enriching milk with native micellar casein upon the quality and biological values of Kashkaval cheese. IUFoST 13th World Congress of Food Science and Technology, Sep 2006, Nantes, France. ⟨hal-02215924⟩

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