Kim, H H <br/><br/>
Heat-induced interactions between the proteins of milk fat globule membrane and skim milk.  [electronic resource] 

 -  Journal of dairy science  Jan 1995 
 - 24-35 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0022-0302 
<br/><br/><label>Standard No.: </label>10.3168/jds.S0022-0302(95)76612-7  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acid Sequence<br/>Animals<br/>Disulfides--chemistry<br/>Electrophoresis, Polyacrylamide Gel<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Isoelectric Focusing<br/>Isoelectric Point<br/>Lipids--chemistry<br/>Membrane Glycoproteins--chemistry<br/>Milk--chemistry<br/>Milk Proteins--chemistry<br/>Molecular Sequence Data<br/>Molecular Weight<br/>Mucin-1<br/>Mucins--chemistry