Micellar transition state in casein between pH 5.5 and 5.0
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 1 (1996), p. 59-64 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00611cab#a22002054c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID075888 | ||
| 003 | OAG | ||
| 008 | 990309s1996 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a GASTALDI, E. |
| 245 | 1 | 0 | |a Micellar transition state in casein between pH 5.5 and 5.0 |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Caseína |
| 650 | # | 4 | |a Leche ácida |
| 650 | # | 4 | |a Equipo de laboratorio |
| 650 | # | 4 | |a Propiedades reológicas |
| 773 | 0 | # | |t Journal of Food Science |g v. 61, no. 1 (1996), p. 59-64 |
