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Studies on Available Utilization of Whey Proteins Part I. Effects of pH, Sodium Chloride and Calcium Chloride on Heat Aggregation of Whey Protein Concentrate and Whey Protein Isolate.

机译：乳清蛋白分部的可用利用研究I. pH，氯化钠和氯化钙对乳清蛋白浓缩物和乳清蛋白分离的热聚集的影响。

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Hirofumi FUJINO; Michio MUGURUMA; Tatsumi ITO; Tomio OHASHI;
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年度 1993
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Studies on Available Utilization of Whey Proteins Part I. Effects of pH, Sodium Chloride and Calcium Chloride on Heat Aggregation of Whey Protein Concentrate and Whey Protein Isolate.

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