Effects of kappa-casein glycosylation on heat stability of milk

Authors: Robitaille G.1; Ayers C.

Source: Food Research International, Volume 28, Number 1, 1995 , pp. 17-21(5)

Publisher: Elsevier

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Keywords: kappa-Casein; glycosylation; beta-lactoglobulin; heat stability; milk

Language: English

Document Type: Research article

DOI: 10.1016/0963-9969(95)93326-P

Affiliations: 1: Department of Animal Science, Macdonald Campus of McGill University, 21,111 Lakeshore Road, Ste Anne de Bellevue, H9X 1C0, Canada

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