Rheology, permeability and syneresis properties of rennet-induced skim milk gels
(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:
https://lup.lub.lu.se/record/1051954
- author
- Unger Grundelius, Andrea LU
- organization
- publishing date
- 2006
- 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}}, }