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Effect of milk protein genetic polymorphisms on rennet and acid coagulation properties after standardisation of protein content.

dc.contributor.authorKetto, Isaya Appelesy
dc.contributor.authorAbdelgahani, Ahmed
dc.contributor.authorJohansen, Anne-Grethe
dc.contributor.authorØyaas, Jorun
dc.contributor.authorSkeie, Siv Borghild
dc.date.accessioned2019-08-14T07:54:31Z
dc.date.available2019-08-14T07:54:31Z
dc.date.created2019-01-31T19:24:23Z
dc.date.issued2019
dc.identifier.citationInternational Dairy Journal. 2019, 88 19-24.nb_NO
dc.identifier.issn0958-6946
dc.identifier.urihttp://hdl.handle.net/11250/2608200
dc.language.isoengnb_NO
dc.titleEffect of milk protein genetic polymorphisms on rennet and acid coagulation properties after standardisation of protein content.nb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersionnb_NO
dc.source.pagenumber19-24nb_NO
dc.source.volume88nb_NO
dc.source.journalInternational Dairy Journalnb_NO
dc.identifier.doihttps://doi.org/10.1016/j.idairyj.2018.08.008
dc.identifier.cristin1671378
dc.relation.projectNorges forskningsråd: 234114nb_NO
dc.relation.projectNorges forskningsråd: 208674nb_NO
cristin.unitcode192,12,0,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode2


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