Л95-1 -> Без текст, от системата, от която се прехвърля
Допълнителна информация
Анотация
Изследва се химичния състав на млякото и по-специално млечните белтъчини, техните генетични вариации и влиянието на тези процеси върху качествата на млякото и млечните продукти.
ALLMERE, T. Influence of milk protein polymorphism on acidified milk gels. Uppsala: Swedish University of Agricultural Sciences, 1998 101 p. p. v. с.
ALLMERE, T. Influence of milk protein polymorphism on acidified milk gels. Uppsala: Swedish University of Agricultural Sciences, 1998 101 p. p. v. с.
ALLMERE, T. (1998) Influence of milk protein polymorphism on acidified milk gels, Uppsala: Swedish University of Agricultural Sciences 101 p. p. v. с.
ALLMERE, T. (1998). Influence of milk protein polymorphism on acidified milk gels. Protein interactions and rheology. Uppsala: Swedish University of Agricultural Sciences, 101 p. p. v. с.
ALLMERE T. Influence of milk protein polymorphism on acidified milk gels: Protein interactions and rheology. Uppsala: Swedish University of Agricultural Sciences; 1998. p. 101 p. p. v. с.
