Work

Effects of succinylation on the renneting properties of raw milk.

Year: 2000

Type: article

Source: Milk science international/Milchwissenschaft

Authors: B. Lieske, Gerd Konrad, Wolfgang Faber

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $327

OpenAlex ID: W841513282

FWCI: 0.522

Cites:

Cited by: 4

Related to: 10