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Study on improvement of digestibility of milk protein I. The effects of heating, adjustment of activity of calcium ion, addition of whey protein, homogenization and elimination of coarse casein micelle from milk by ultracentrifuge on the digestibility of milk especially on the coagulability of it

Nakai, S.

Agr Biol Chem tokyo 27(4): a15

1963


Accession: 025604101


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