dc.contributor.author | Mohamed, Sara Mohamed Gaber | |
dc.contributor.author | Johansen, Anne-Grethe | |
dc.contributor.author | Devold, Tove Gulbrandsen | |
dc.contributor.author | Rukke, Elling-Olav | |
dc.contributor.author | Skeie, Siv Borghild | |
dc.date.accessioned | 2021-11-29T13:48:40Z | |
dc.date.available | 2021-11-29T13:48:40Z | |
dc.date.created | 2021-06-30T11:34:29Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | Journal of Dairy Science (JDS). 2021, 104 (6), 6598-6608. | en_US |
dc.identifier.issn | 0022-0302 | |
dc.identifier.uri | https://hdl.handle.net/11250/2831950 | |
dc.language.iso | eng | en_US |
dc.title | Manufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltration | en_US |
dc.type | Journal article | en_US |
dc.type | Peer reviewed | en_US |
dc.description.version | acceptedVersion | |
dc.source.pagenumber | 6598-6608 | en_US |
dc.source.volume | 104 | en_US |
dc.source.journal | Journal of Dairy Science (JDS) | en_US |
dc.source.issue | 6 | en_US |
dc.identifier.doi | 10.3168/jds.2020-19917 | |
dc.identifier.cristin | 1919520 | |
dc.relation.project | Norges forskningsråd: 269064 | |
dc.relation.project | NMBU - Norges miljø- og biovitenskapelige universitet: 1205051055 | |
dc.relation.project | Norges forskningsråd: 296083 | |
cristin.ispublished | true | |
cristin.fulltext | postprint | |
cristin.qualitycode | 2 | |