Relationship between thermal treatment of milk and hysteresis of the milk protein system. II. Studies on casein micelles (author's transl)

scientific article published on May 26, 1977

Relationship between thermal treatment of milk and hysteresis of the milk protein system. II. Studies on casein micelles (author's transl) is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1007/BF01135415
P953full work available at URLhttp://link.springer.com/article/10.1007/BF01135415/fulltext.html
http://link.springer.com/content/pdf/10.1007/BF01135415
http://link.springer.com/content/pdf/10.1007/BF01135415.pdf
P698PubMed publication ID17963

P2093author name stringO. Kirchmeier
P2860cites workRelationship between thermal treatments of milk and molecular hysteresis of the milk protein system (author's transl)Q39119792
Complex Between β-Lactoglobulin and κ-Casein. A ReviewQ39987089
Molekulare Hysterese und ihre kybernetische BedeutungQ59405898
PROTEIN STABILITY PROBLEMSQ78332470
P433issue1
P407language of work or nameGermanQ188
P921main subjectbiochemistryQ7094
caseinQ193970
biotechnologyQ7108
micellesQ421110
food scienceQ1637030
P304page(s)11-14
P577publication date1977-05-01
1977-05-26
P1433published inZeitschrift fur Lebensmittel-Untersuchung und -ForschungQ27714017
P478volume164

Reverse relations

Q39264468Titrimetric studies on milk and milk productscites workP2860

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