Effect of Free Fat Acids of Milk Fat on Curd Tension of Milk. Relation to Milk Esterase, Temperature, Use of CaCl2, Kind of Fat Acid, Milk Lipase and Churning
Open Access
- 1 May 1941
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 24 (5), 429-443
- https://doi.org/10.3168/jds.s0022-0302(41)95428-0
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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