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June 1, 1921Journal of Industrial & Engineering ChemistryOpen Access

The Relations of Hydrogen-Ion Concentration to the Heat Coagulation of Proteins in Swiss Cheese Whey.

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YOYuzuru OkudaKyushu UniversityHZHarper F. ZöllerHarper University Hospital

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Cite This Study

Okuda et al. (1921) studied this question.

synapsesocial.com/papers/6ab63c81219e4790cc0e4563https://doi.org/10.1021/ie50138a008
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