Calcium Ion Concentration in Milk, Whey, and β-Lactoglobulin as Influenced by Ionic Strength, Added Calcium, Rennet Concentration, and Heat

✍ Scribed by Demott, B.J.

• Book ID: 122050008
• Publisher: American Dairy Science Association
• Year: 1969
• Tongue: English
• Weight: 334 KB
• Volume: 52
• Category: Article
• ISSN: 0022-0302
• DOI: 10.3168/jds.S0022-0302(69)86812-8