Milk Proteins: Introduction and Historical Aspects
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Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4614-4714-6_2.pdf
Reference314 articles.
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3. Akers, R.M. (2000). Selection for milk production from a lactation biology viewpoint. J. Dairy Sci. 83, 1151–1158.
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5. Amundson, C.H., Watanawamichakorn, S. and Hill, C.G. (1982). Production of enriched protein fractions of β-lactoglobulin and α-lactalbumin from cheese whey. J. Food Proc. Preserv. 6, 55–71.
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