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- lait:2004032 accessdate "2007-12-31".
- lait:2004032 author "Samson Agboola, Shaojiang Chen, and Jian Zhao".
- lait:2004032 doi "10.1051/lait:2004032".
- lait:2004032 isCitedBy Rennet.
- lait:2004032 issue "6".
- lait:2004032 journal "Lait".
- lait:2004032 language "English, French".
- lait:2004032 pages "567–578".
- lait:2004032 publisher "EDP Sciences".
- lait:2004032 quote "The concentration of bitter peptides was highest in cheese made with microbial coagulant and lowest in cheese made with calf rennet. Cheese made with microbial coagulant was perceived to be the most bitter by the sensory panel, followed by calf and cardoon coagulant cheeses.".
- lait:2004032 title "Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants".
- lait:2004032 url L0420.html.
- lait:2004032 volume "84".
- lait:2004032 year "2004".