1 Curd Syneresis Optical Sensor Technology
2 Cutting Time Prediction Sensor Technology - acid coagulation
3 Cutting Time Prediction Sensor Technology - enzymatic coagulation
4 Total Milk-Clotting Activity Measurement Apparatus
5 Curd Syneresis Models
6 Cheese Microstructure and Naotechnology Applications
7 Meat Emulsion Stability Sensor Technology
8 Other
6 Cheese Microstructure and Nanotechnology Applications
1. Ferrandini, E., Castillo, M. López, M. B., Laencina, J. 2006. Modelos estructurales de la micela de caseína. Anales de Veterinaria. 22, 5-18.
