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

MLA

Uwe Schwarzenbolz, et al. “Corrigendum to ‘Cross-Linking with Microbial Transglutaminase: Relationship between Polymerisation Degree and Stiffness of Acid Casein Gels’ [Int Dairy J 38 (2014) 174–178].” International Dairy Journal, vol. 39, Dec. 2014, pp. 345–47. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........f6cc459f4077d8d1d9c7cd4989244ca1&authtype=sso&custid=ns315887.

APA

Uwe Schwarzenbolz, Doris Jaros, Norbert Raak, Thomas Henle, Jürgen Löbner, & Harald Rohm. (2014). Corrigendum to “Cross-linking with microbial transglutaminase: Relationship between polymerisation degree and stiffness of acid casein gels” [Int Dairy J 38 (2014) 174–178]. International Dairy Journal, 39, 345–347.

Chicago

Uwe Schwarzenbolz, Doris Jaros, Norbert Raak, Thomas Henle, Jürgen Löbner, and Harald Rohm. 2014. “Corrigendum to ‘Cross-Linking with Microbial Transglutaminase: Relationship between Polymerisation Degree and Stiffness of Acid Casein Gels’ [Int Dairy J 38 (2014) 174–178].” International Dairy Journal 39 (December): 345–47. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........f6cc459f4077d8d1d9c7cd4989244ca1&authtype=sso&custid=ns315887.