Fraction electrophorétique en position pré-béta dans le sérum du lait chauffé à haute température. I. Le sérum emprésuré du lait UHT.
Lait, 47 465-466 (1967) 261-266
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Fluorometric Determination of Sulfhydryl and Disulfide Groups in Whey from Milk Processed by Turbulent Flow Ultra-High Temperature Processes
S.D. Senter, W.K. Stone and W.C. ThomasJournal of Dairy Science 56 (10) 1331 (1973)
https://doi.org/10.3168/jds.S0022-0302(73)85356-1