Water-holding capacity and gel strength of rennet curd as affected by high-pressure treatment of milk.
Citation
Pandey, P.K., Ramaswamy, H.S., et St-Gelais, D. (2000). « Water-holding capacity and gel strength of rennet curd as affected by high-pressure treatment of milk. », Food Research International, 33(8), p. 655-663.
Date de publication
2000-12-31