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Effects of genetic variants of k-casein and b-lactoglobulin and heat treatments on cheese yielding capacity, cheese composition and coagulating properties of milk

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1. https://escholarship.mcgill.ca/concern/theses/rj430674q

Identifer	oai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:rj430674q
Date	January 1996
Creators	Choi, Jongwoo
Contributors	Hang, Ng Kwai (Supervisor)
Publisher	McGill University
Source Sets	McGill University
Language	http://id.loc.gov/vocabulary/iso639-2/eng
Detected Language	English
Type	Thesis
Rights	All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relation	Pid: 23877, Proquest: MM12174