Stability of Fluid Food Emulsions. II. Interacting Effects of Electrolytes, Sodium Caseinate and Emulsifiers
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference22 articles.
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5. Studies on the calcium-protein-relationship with the aid of the ultracentrifugation;Chanutin;J. Biol. Chem.,1942
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