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The Reaction and Calcium Content of Milk as Factors in the Coagulation Process
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The Reaction and Calcium Content of Milk as Factors in the Coagulation Process
The Reaction and Calcium Content of Milk as Factors in the Coagulation Process
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Thomas Hugh Milroy
Thomas Hugh Milroy
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1 June 1915
journal article
research article
Published by
Portland Press Ltd.
in
Biochemical Journal
Vol. 9
(2)
,
215-228
https://doi.org/10.1042/bj0090215
Abstract
No abstract available
Cited by 8 articles