THE RELATION BETWEEN THE CHEMICAL COMPOSITION OF MILK AND THE STABILITY OF THE CASEINATE COMPLEX .4. COAGULATION BY HEAT

被引：31

作者：

WHITE, JCD

DAVIES, DT

机构：

来源：

JOURNAL OF DAIRY RESEARCH | 1958年 / 25卷 / 02期

关键词：

D O I：

10.1017/S0022029900009274

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：281 / 296

页数：16

共 65 条

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