Statistically Defining Optimal Conditions of Coagulation Time of Skim Milk

dc.contributor.author	Celebi, Mithat
dc.contributor.author	Ozdemir, Zafer Omer
dc.contributor.author	Eroglu, Emre
dc.contributor.author	Guney, Ibrahim
dc.date.accessioned	16/12/21 12:08
dc.date.available	16/12/21 12:08
dc.date.issued	2014
dc.identifier.issn	0253-5106
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10633
dc.description.abstract	Milk consist huge amount of largely water and different proteins. Kappa-kazein of these milk proteins can be coagulated by Mucor miehei rennet enzyme, is an aspartic protease which cleavege 105 (phenly alanine)-106 (methionine) peptide bond. It is commonl
dc.language.iso	English
dc.publisher	Chem Soc Pakıstan
dc.source	Journal Of The Chemıcal Socıety Of Pakıstan
dc.title	Statistically Defining Optimal Conditions of Coagulation Time of Skim Milk
dc.type	Article
dc.identifier.issue	1
dc.identifier.startpage	1
dc.identifier.endpage	5
dc.identifier.wos	WOS:000334664200001
dc.identifier.volume	36

Files in this item

Files	Size	Format	View
There are no files associated with this item.