Corrigendum to 'Cross-linking with microbial transglutaminase: Relationship between polymerisation degree and stiffness of acid casein gels' [Int Dairy J 38 (2014) 174–178]

Authors :: Uwe Schwarzenbolz
Doris Jaros
Norbert Raak
Thomas Henle
Jürgen Löbner
Harald Rohm
Source :: International Dairy Journal. 39:345-347
Publication Year :: 2014
Publisher :: Elsevier BV, 2014.

Subjects :: Polymerization
Chemistry
Casein
INT
medicine
Organic chemistry
Stiffness
medicine.symptom
Applied Microbiology and Biotechnology
Microbial transglutaminase
Food Science
Degree (temperature)

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