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Enzymatic precipitation in agar gel as a method for the detection of sodium caseinate in raw and heated meat products

✍ Scribed by John Nordal; Laurits Rossebø

Book ID: 112626901
Publisher: Springer
Year: 1972
Tongue: English
Weight: 866 KB
Volume: 148
Category: Article
ISSN: 0044-3026
DOI: 10.1007/bf01782933

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