Open AccessRelationship between the Emulsifying Capacity of Cheese and the Size of Casein during Ripening
Author(s) -
Tatsumi Ito,
Yoko Okawachi,
Yoshiko Muguruma
Publication year - 1976
Publication title -
journal of the faculty of agriculture kyushu university
Language(s) - English
Resource type - Journals
eISSN - 2433-488X
pISSN - 0023-6152
DOI - 10.5109/22890
Subject(s) - ripening , food science , casein , chemistry
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