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The effects of variations in pH, of the removal of calcium and of the addition of sulphur-bond inhibitors on the rate of setting of renneted milk

W. Tuszyński, J. Burnett and G. W. Scott Blair
Journal of Dairy Research 35 (1) 71 (1968)
DOI: 10.1017/S002202990001880X
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Formation and Physical Properties of Milk Protein Gels

J.A. Lucey
Journal of Dairy Science 85 (2) 281 (2002)
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Effect of pH, calcium concentration and temperature on the evolution of the refractometric signal produced during rennet coagulation of milk

Jozef Korolczuk and Jean-Louis Maubois
Journal of Dairy Research 55 (1) 81 (1988)
DOI: 10.1017/S0022029900025875
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RHEOLOGY AND TEXTURE OF DAIRY PRODUCTS

J. H. PRENTICE
Journal of Texture Studies 3 (4) 415 (1972)
DOI: 10.1111/j.1745-4603.1972.tb00643.x
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Anwendungsmöglichkeiten physikalisch-chemischer Meßmethoden bei technologischen Prozessen in der Milchindustrie 2. Mitt. Thrombelastographische Untersuchungen über das Gerinnungsverhalten eingelabter Milch

D. Glöckl, H. Konrad and I. Schmohl
Food / Nahrung 19 (4) 349 (1975)
DOI: 10.1002/food.19750190407
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COMPUTERIZED VISCOMETRIC METHOD FOR STUDYING RENNET COAGULUATION OF MILK

J. KOROLCZUK and J.-L. MAUBOIS
Journal of Texture Studies 18 (2) 157 (1987)
DOI: 10.1111/j.1745-4603.1987.tb00576.x
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