715. The relation between the chemical composition of milk and the stability of the caseinate complex: IV. Coagulation by heat
Year: 1958
Type: article
Source: Journal of Dairy Research
Authors: J. C. D. White, D. T. Davies
Institution: Hannah Research Foundation
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4246488098