Effect of added salt and increase in ionic strength on skim milk electroacidification performances.
- Date de publication : 2001-01-01
Référence
Bazinet, L.; Ippersiel, D.; Gendron, C.; Mahdavi, B.; Amiot, J.; Lamarche, F. 2001. Effect of added salt and increase in ionic strength on skim milk electroacidification performances. J. Dairy Res., 68(2), 237-250.
