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Post-Coagulation Treatment of the Renneted-Milk Gel
Patrick F. Fox
, Timothy P. Guinee
, Timothy M. Cogan
,
Paul L. H. McSweeney
Office of the Vice President for Learning and Teaching
Research output
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Dive into the research topics of 'Post-Coagulation Treatment of the Renneted-Milk Gel'. Together they form a unique fingerprint.
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Food Science
Acidification
100%
Casein
100%
Rennet
100%
Syneresis
100%
Milk Gel
100%
Agricultural and Biological Sciences
Cheeses
100%
Milk Gel
100%
Pressing
50%
Concentrates
50%
Casein
50%
Rennet
50%