EFFECT OF CHANGES IN SULFUR COMPOUNDS ON STABILITY AND GELATION OF CASEINS AND OF STERILE CONCENTRATED MILK.
D000818:Animals; D002364:Caseins; D005504:Food Analysis; D008892:Milk; D013438:Sulfhydryl Compounds; D013440:Sulfides; D013457:Sulfur Compounds
D002364:Caseins; D013438:Sulfhydryl Compounds; D013440:Sulfides; D013457:Sulfur Compounds
CASEIN; FOOD ANALYSIS; MILK; SULFHYDRYL COMPOUNDS; SULFIDES