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Effects of Genetic Vatiants of k-casein and β-Iactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions
Effects of Genetic Vatiants of k-casein and β-Iactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions
Detailed Information
- 자료유형
- 보고서
- ISSN
- 10112367
- 서명/저자
- Effects of Genetic Vatiants of k-casein and β-Iactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions / J. W. Choi ; K. F. Ng-Kwai-Hang
- 형태사항
- pp. 732
- 기타저자
- J. W. Choi
- 기타저자
- K. F. Ng-Kwai-Hang
- 모체레코드
- 모체정보확인
- Control Number
- shingu:171805
MARC
008020401s2002 ulkaILa eng■022 ▼a10112367
■245 ▼aEffects of Genetic Vatiants of k-casein and β-Iactoglobulin and Heat Treatment of Milk on Cheese and Whey Compositions▼dJ. W. Choi▼eK. F. Ng-Kwai-Hang
■300 ▼app. 732
■653 ▼aEFFECTS▼aGENETIC▼aVATIANTS▼aKCASEIN▼aHEAT▼aTREATMENT▼aMILK▼aCHEESE▼aWHEY▼aCOMPOSITIONS
■700 ▼aJ. W. Choi
■700 ▼aK. F. Ng-Kwai-Hang
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g2002년 5월호 (제15권 5호)▼d2002, 05
■SIS ▼aS014309▼b64636▼h4▼s2▼fP
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