| 000 | 01318 a2200373 4500 | ||
|---|---|---|---|
| 005 | 20250515093613.0 | ||
| 264 | 0 | _c20071206 | |
| 008 | 200712s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/j.1750-3841.2007.00296.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aVan Hekken, D L | |
| 245 | 0 | 0 |
_aProteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation. _h[electronic resource] |
| 260 |
_bJournal of food science _cApr 2007 |
||
| 300 |
_aE115-20 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aCheese _xanalysis |
| 650 | 0 | 4 | _aConsumer Behavior |
| 650 | 0 | 4 | _aFemale |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 |
_aGoats _xphysiology |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aLactation _xmetabolism |
| 650 | 0 | 4 |
_aMilk _xchemistry |
| 650 | 0 | 4 |
_aMilk Proteins _xanalysis |
| 650 | 0 | 4 | _aRheology |
| 650 | 0 | 4 | _aTime Factors |
| 700 | 1 | _aTunick, M H | |
| 700 | 1 | _aSoryal, K A | |
| 700 | 1 | _aZeng, S S | |
| 773 | 0 |
_tJournal of food science _gvol. 72 _gno. 3 _gp. E115-20 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1750-3841.2007.00296.x _zAvailable from publisher's website |
| 999 |
_c17513170 _d17513170 |
||