Enzymatic precipitation in agar gel as a method for the detection of sodium caseinate in raw and heated meat products
- 1 February 1972
- journal article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 148 (2) , 65-69
- https://doi.org/10.1007/bf01782933
Abstract
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