Schreiber, R.;Hinrichs, J.
Rennet coagulation of heated milk concentrates
Lait
2000
80
33--42

Lauber, S.;Henle, T.;Klostermeyer, H.
Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt
European Food Research and Technology
2000
210
5
305--309

Hinrichs, J.
UHT processes milk concentrates
Lait
2000
80
15--23

Ghosh, B. C.;Steffl, A.;Hinrichs, J.;Kessler, H. G.
Effect of heat treatment and homogenization of milk on camembert-type cheese
Egyptian Journal of Dairy Science
2000
27
2
331--343