scholarly article | Q13442814 |
P356 | DOI | 10.1007/BF01135415 |
P953 | full work available at URL | http://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 | ||
P698 | PubMed publication ID | 17963 |
P2093 | author name string | O. Kirchmeier | |
P2860 | cites work | Relationship 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 Review | Q39987089 | ||
Molekulare Hysterese und ihre kybernetische Bedeutung | Q59405898 | ||
PROTEIN STABILITY PROBLEMS | Q78332470 | ||
P433 | issue | 1 | |
P407 | language of work or name | German | Q188 |
P921 | main subject | biochemistry | Q7094 |
casein | Q193970 | ||
biotechnology | Q7108 | ||
micelles | Q421110 | ||
food science | Q1637030 | ||
P304 | page(s) | 11-14 | |
P577 | publication date | 1977-05-01 | |
1977-05-26 | |||
P1433 | published in | Zeitschrift fur Lebensmittel-Untersuchung und -Forschung | Q27714017 |
P478 | volume | 164 |
Q39264468 | Titrimetric studies on milk and milk products | cites work | P2860 |
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