Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

Rheology, permeability and syneresis properties of rennet-induced skim milk gels

Unger Grundelius, Andrea LU (2006)
Abstract
This study targeted soft cheese production, investigating the permeability and syneresis properties of rennet-induced skim milk gels.
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Thesis
publication status
published
subject
publisher
Department of Food Technology, Engineering and Nutrition, Lund University
ISBN
91-631-9972-6
language
English
LU publication?
yes
id
c50160b8-11f3-4c73-a0d1-aa54482a5c2f (old id 1051954)
date added to LUP
2016-04-04 12:16:47
date last changed
2020-01-17 15:53:53
@misc{c50160b8-11f3-4c73-a0d1-aa54482a5c2f,
  abstract     = {{This study targeted soft cheese production, investigating the permeability and syneresis properties of rennet-induced skim milk gels.}},
  author       = {{Unger Grundelius, Andrea}},
  isbn         = {{91-631-9972-6}},
  language     = {{eng}},
  note         = {{Licentiate Thesis}},
  publisher    = {{Department of Food Technology, Engineering and Nutrition, Lund University}},
  title        = {{Rheology, permeability and syneresis properties of rennet-induced skim milk gels}},
  year         = {{2006}},
}