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Journal of Dairy Research 29 (2) 191 (1962)
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Measurement of the protein content of milk from mastitic quarters by the Amido Black method

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DOI: 10.1017/S0022029900014011
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Dégradation thermique des caséines αs et β de vache

Denis Lorient and Charles Alais
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DOI: 10.1016/S0300-9084(74)80037-4
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Untersuchungen zur Milcheiweißbestimmung nach dem Farbstoffbindungsprinzip

H. Konrad
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DOI: 10.1002/food.19730170310
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Properties of protein isolates prepared from ground seeds

C. R. ROMO, A. L. LAKIN and E. J. ROLFE
International Journal of Food Science & Technology 10 (5) 541 (2007)
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Advanced Dairy Chemistry—1 Proteins

L. Tremblay, M. F. Laporte, J. Léonil, D. Dupont and P. Paquin
Advanced Dairy Chemistry—1 Proteins 49 (2003)
DOI: 10.1007/978-1-4419-8602-3_2
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