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Cited article:
R. FRENTZ , Mlle DREUILHE
Lait, 45 448 (1965) 489-508
This article has been cited by the following article(s):
9 articles
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A. Picón, P. Gaya and M. Nuñez Food Chemistry 47 (2) 209 (1993) https://doi.org/10.1016/0308-8146(93)90246-C
Repeatability of milk clotting aptitude evaluated by lactodynamographic analysis
Anna Caroli, Patrizia Bolla, Guilio Pagnacco, Marco Rampilli and Luigi Degano Journal of Dairy Research 57 (1) 141 (1990) https://doi.org/10.1017/S0022029900026704
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) https://doi.org/10.1017/S0022029900025875
The kinetics of milk coagulation: IV. The kinetics of the gel‐firming process
Alfred Carlson, Charles G. Hill and Norman F. Olson Biotechnology and Bioengineering 29 (5) 612 (1987) https://doi.org/10.1002/bit.260290510
Effect of casein and β-lactoglobulin genotypes on renneting properties of milks
Giulio Pagnacco and Anna Caroli Journal of Dairy Research 54 (4) 479 (1987) https://doi.org/10.1017/S0022029900025681
INFLUENCE OF SALTING OF RECONSTITUTED MILK ON CURDLING BY RENNET
J.P. RAMET, E. EL‐MAYDA and F. WEBER Journal of Texture Studies 14 (1) 11 (1983) https://doi.org/10.1111/j.1745-4603.1983.tb00330.x
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) https://doi.org/10.1002/food.19750190407
Über Einflüsse auf die Größenverteilung von Partikeln in Milch nach Labzusatz
Klaus Guthy and Friedrich Kiermeier Zeitschrift für Lebensmittel-Untersuchung und -Forschung 145 (5) 273 (1971) https://doi.org/10.1007/BF01637727