Influence of membrane technology-based milk protein standardization on the manufacturing performance and quality characteristics of Tybo cheese.
- DOI
- 10.1017/s0022029926102726
- Published
- 2026 Nov 5
- Container
- The Journal of dairy research
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1017/s0022029926102726,
title = {Influence of membrane technology-based milk protein standardization on the manufacturing performance and quality characteristics of Tybo cheese.},
author = {Audero G and Sihufe GA and Niizawa I and Biglione MG and Campos SN and Cuatrin AL and Karlen JG and Costabel L},
year = {2026},
journal = {The Journal of dairy research},
doi = {10.1017/s0022029926102726},
url = {https://doi.org/10.1017/s0022029926102726}
}RIS
TY - JOUR TI - Influence of membrane technology-based milk protein standardization on the manufacturing performance and quality characteristics of Tybo cheese. AU - Audero G AU - Sihufe GA AU - Niizawa I AU - Biglione MG AU - Campos SN AU - Cuatrin AL AU - Karlen JG AU - Costabel L PY - 2026 JO - The Journal of dairy research DO - 10.1017/s0022029926102726 UR - https://doi.org/10.1017/s0022029926102726 ER -
APA
G, A., GA, S., I, N., MG, B., SN, C., AL, C., JG, K., & L, C. (2026). Influence of membrane technology-based milk protein standardization on the manufacturing performance and quality characteristics of Tybo cheese.. The Journal of dairy research. https://doi.org/10.1017/s0022029926102726
Source records
- pubmed · retrieved 2026-11-10T11:51:52.386Z