scholarly article | Q13442814 |
P356 | DOI | 10.1017/S0022029900014898 |
P953 | full work available at URL | https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0022029900014898 |
P698 | PubMed publication ID | 4616974 |
P2093 | author name string | G. A. Wilson | |
A. Kirk | |||
J. V. Wheelock | |||
P2860 | cites work | Complex Between β-Lactoglobulin and κ-Casein. A Review | Q39987089 |
Reactions of N-ethylmaleimide with peptides and amino acids | Q42959729 | ||
The effect of heat on milk: (A) On the coagulability by rennet. (B) On the nitrogen, phosphorus and calcium content | Q114654776 | ||
P433 | issue | 1 | |
P407 | language of work or name | English | Q1860 |
P921 | main subject | food science | Q1637030 |
P304 | page(s) | 37-44 | |
P577 | publication date | 1974-02-01 | |
P1433 | published in | Journal of Dairy Research | Q2049609 |
P1476 | title | The effect of reduction and alkylation on the primary phase of rennin action on unheated and heated milk | |
P478 | volume | 41 |
Q44026669 | The Role of β-lactoglobulin in the primary phase of rennin action on heated casein micelles and heated milk | cites work | P2860 |
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