Detection of pH 4.6 Insoluble β-Lactoglobulin in Heat-Treated Milk and Mozzarella Cheese
Manzo, C., Pizzano, R., Addeo, F.Volume:
56
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf801190t
Date:
September, 2008
File:
PDF, 1.26 MB
english, 2008