Información del autor
Autor LAW, ANDREW J. R. |
Documentos disponibles escritos por este autor (1)
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texto impreso
The effect of pH on thermal denaturation of four main whey protein fractions in skim milk was examined by gel permeation FPLC. On heating skim milk at 80 °C for 0.5-20.0 min over the pH range 5.2-8.8, the extent of denaturation, based on loss of[...]