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ArticleJ-GLOBAL ID:200902001948714440整理番号:88A0502239

Effect of soluble salts, ultrafiltration process and processing temperature on rennet coagulation properties of milk.

牛乳のレンネット凝固性に及ぼす可溶性塩類,限外ろ過処理および処理温度の影響

著者:PATEL R S(National Dairy Research Inst., Karnal, IND)、BAYOUMI S(EL‐Minia Univ., EL‐Minia, EGY)
資料名:酪農科学・食品の研究 巻:37 号:2 ページ:A.61-A.65
発行年:1988年04月
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About J-GLOBAL

Linking

J-GLOBAL links information that represents the key to research and development. For example, linking articles and patents with people (authors and inventors) enables the extraction of a sequence of information.
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Expanding

The system enables searches of similar kinds of content through linkage with external sites.
It helps you to obtain knowledge from dissimilar fields and discover concepts that cross the boundaries of specialisms.

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