Corrigendum to “The factors influencing rennet-induced coagulation properties of yak milk: The importance of micellar calcium during gelation” [LWT-Food Science and Technology. 111 (August, 2019) 500–505]

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Bibliographic Details
Published inFood science & technology Vol. 132; p. 109925
Main Authors Zhang, Yan, Li, Yuan, Wang, Pengjie, Liang, Qi, Zhang, Yiquan, Ren, Fazheng
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.10.2020
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Bibliography:erratum
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.109925