Influence of pH, NaC1 and protein composition on the melting performance of casein gels made from concentrated skim milk

Publikation: Konferencebidrag › Poster › Forskning

OriginalsprogEngelsk
Publikationsdato2007
Antal sider1
StatusUdgivet - 2007
BegivenhedLMC Congress 2007 Innovations in Food Technology - Copenhagen, Danmark
Varighed: 19 sep. 2007 → 20 sep. 2007

Konference

KonferenceLMC Congress 2007 Innovations in Food Technology
LandDanmark
ByCopenhagen
Periode19/09/2007 → 20/09/2007

ID: 8099033