Advanced

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
supervisor
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
2008-04-01 15:57:51
date last changed
2016-09-19 08:45:14
@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},
}