Open AccessEffect of enriching milk with native micellar casein upon the quality and biological values of Kashkaval cheese
Author(s) -
Zh. Simov,
JeanLouis Maubois,
E Simova,
Marie-Hélène 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