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715. The relation between the chemical composition of milk and the stability of the caseinate complex: IV. Coagulation by heat

J. C. D. White and D. T. Davies
Journal of Dairy Research 25 (2) 281 (1958)
DOI: 10.1017/S0022029900009274
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Section D. Nutritive value of milk and milk products

S. K. Kon and K. M. Henry
Journal of Dairy Research 21 (2) 245 (1954)
DOI: 10.1017/S0022029900007342
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Section C. Dairy chemistry and physics: Part I. Chemistry and physical chemistry

R. Aschaffenburg and E. R. Ling
Journal of Dairy Research 21 (1) 122 (1954)
DOI: 10.1017/S0022029900007214
See this article