Abstract
Nonsolvent water measured by cryoscopy forms the lower limit of the solvation water measured by ultracentrifugation. Variations of the solvation of casein in bovine milk under the influence of various factors including concentration, pH, calcium ions, and heat have been determined. © 1975, American Dairy Science Association. All rights reserved.
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CITATION STYLE
APA
De La Fuente, B. T., & Alais, C. (1975). Solvation of Casein in Bovine Milk. Journal of Dairy Science, 58(3), 293–300. https://doi.org/10.3168/jds.S0022-0302(75)84563-2
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