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  • Influence of temperature and pH on the antigen-binding capacity of immunoglobulin G in cheese whey derived from hyper-immune milk [2014]

    Category:
    Artículos
    Authors:
    Francisco Amador Riera Rodríguez , Alejandro Álvarez Valdés
    Date:
    01 of January of 2014
    It Is a Part of:
    International Dairy Journal