Author:
HE Jin-Song,AZUMA Norihiro,HAGIWARA Toshio,KANNO Choemon
Publisher
Oxford University Press (OUP)
Subject
Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology
Reference2 articles.
1. 5) Swaisgood, H. E., Characteristics of milk. In “Food Chemistry,” ed. Fennema, O. R., Marcel Dekker, New York, pp. 841–878 (1996).
2. 16) Kanno, C., and Mu, T.H., Gel formation of individual milk whey proteins under hydrostatic pressure. In “Trends in High Pressure Bioscience and Biotechnology,” ed. Hayashi, R., Elsevier Science B. V., Amsterdam, pp. 453–460 (2002).
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