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Please use this identifier to cite or link to this item: http://hdl.handle.net/10651/28085

Title: Influence of temperature and pH on the antigen-binding capacity of immunoglobulin G in cheese whey derived from hyper-immune milk
Author(s): Riera Rodríguez, Francisco Amador
Álvarez Valdés, Alejandro
Issue date: 2014
Publisher version: http://dx.doi.org/10.1016/j.idairyj.2014.02.001
Citation: International Dairy Journal, 37(2), p. 111-116 (2014); doi:10.1016/j.idairyj.2014.02.001
Format extent: p. 111-116
URI: http://hdl.handle.net/10651/28085
ISSN: 0958-6946
Local identifier: 20141908
Sponsored: The authors wish to thank the company CAPSA (Granda, Asturias,Spain) for the financial and technical support of this research.
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