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Detection of pH 4.6 Insoluble β-Lactoglobulin in Heat-Treated Milk and Mozzarella Cheese
Journal of agricultural and food chemistry

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Animal Science and Animal Products 
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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Detection of pH 4.6 Insoluble β-Lactoglobulin in Heat-Treated Milk and Mozzarella Cheese
Author(s) of Article  Will be identified in next release
Citation  Journal of agricultural and food chemistry 2008 v.56 no.17 pp. 7929-7933
Click to View  (Click to View)
Date of Publication  2008
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=739520
Name of Publication  Journal of agricultural and food chemistry
Publishing Company  Will be identified in next release
Accession Number  279050