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This article has been cited by the following article(s):

Surface tension of whole and skim-milk between 18 and 135 °C

Antonio J. Bertsch
Journal of Dairy Research 50 (3) 259 (1983)
DOI: 10.1017/S0022029900023098
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Section C. Dairy Chemistry

W. L. Davies
Journal of Dairy Research 9 (1) 95 (1938)
DOI: 10.1017/S0022029900002351
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336. Surface activity and proteins of milk

R. Aschaffenburg
Journal of Dairy Research 14 (3) 316 (1946)
DOI: 10.1017/S0022029900004775
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The Surface Tension of Milk. A Review

C.H. Whitnah
Journal of Dairy Science 42 (9) 1437 (1959)
DOI: 10.3168/jds.S0022-0302(59)90760-X
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Effect of Variations in Fat and Temperature on the Surface Tension of Various Milks

P.D. Watson
Journal of Dairy Science 41 (12) 1693 (1958)
DOI: 10.3168/jds.S0022-0302(58)91153-6
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Rhode, Heyns, G. Weiss, et al.
Zeitschrift für Untersuchung der Lebensmittel 77 (1) 65 (1939)
DOI: 10.1007/BF01676353
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