High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems
K. Schrader, Dr. W. Buchheim, C. V. MorrVolume:
41
Year:
1997
Language:
english
Pages:
6
DOI:
10.1002/food.19970410303
File:
PDF, 806 KB
english, 1997