Open AccessEffect of enriching milk with native micellar casein upon the quality and biological values of Kashkaval cheese
Author(s) -
Zh. Simov,
JeanLouis Maubois,
Emilina D Simova,
MarieHélène Famelart
Publication year - 2006
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - casein , food science , quality (philosophy) , chemistry , physics , quantum mechanics
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