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Publikováno v:
International Journal of Dairy Technology. 28:23-27
An integrated procedure for the rapid determination of total protein and heat treatment classification of skim milk powders by dye binding is described. Total protein values estimated by the Pro-Milk were in good agreement with the macro-Kjeldahl met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34340b7a4c4f1aacaed2147d97cf03a5
https://doi.org/10.1111/j.1471-0307.1975.tb00360.x
https://doi.org/10.1111/j.1471-0307.1975.tb00360.x
