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Publications by Tomio OHASHI

Effects of pH, Calcium and Unheated Casein Micelle on Physical Properties of High-Temperature Heated Milk Rennet Curd.

NIPPON SHOKUHIN KOGYO GAKKAISHI

English

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Rennet Coagulation of Skim Milk and Curd Drainage: Effect of pH, Casein Concentration, Ionic Strength and Heat Treatment

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Studies on the Physical and Chemical Properties of Casein Micelles in Milk

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Aggregation of Casein Micelle From Bovine Milk by Wheat Germ Lectin

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