The influence of milk protein cross-linking by transglutaminase on technology, composition and quality properties of Gouda-type cheese - Publication - Bridge of Knowledge

The influence of milk protein cross-linking by transglutaminase on technology, composition and quality properties of Gouda-type cheese

Abstract

Citations

5

CrossRef
0

Web of Science
5

Scopus

Authors (4)

Jacek Domagała
Agnieszka Pluta-Kubica dr inż.
Ilona Wieteska-Śliwa
Iwona Duda

Cite as

Full text

full text is not available in portal

full content of the article see on external site open in new tab

Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: INTERNATIONAL DAIRY JOURNAL no. 130,
ISSN: 0958-6946
ISSN:: 09586946
Publication year:: 2022
DOI:: Digital Object Identifier (open in new tab) 10.1016/j.idairyj.2022.105364
Verified by:: No verification

seen 0 times