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Journal of Dairy Science|April 6, 2000
The two-stage coagulation of milk proteins in the minimum of the heat coagulation time-pH profile of milk: effect of casein micelle sizeJ E O'Connell, P F FoxBiochimica Et Biophysica Acta|June 19, 1979
Isolation and characterization of porcine beta-caseinD M Mulvihill, P F FoxThe Journal of Dairy Research|November 1, 1982
Heat stability of milk: influence of modification of lysine and arginine on the heat stability-pH profileS I Shalabi, P F FoxThe Journal of Dairy Research|February 1, 1981
Heat stability of milk: interrelationship between assay temperature, pH and agitationD B Hyslop, P F FoxBiochimica Et Biophysica Acta|May 29, 1981
Trypsin activation of enterotoxin from Clostridium perfringens type A: fragmentation and some physicochemical propertiesP E Granum, J R Whitaker, R SkjelkvåleFEMS Microbiology Letters|February 6, 1999
Purification and characterization of two extracellular proteinases from Arthrobacter nicotianae 9458E Smacchi, P F Fox, M GobbettiBiochimica Et Biophysica Acta|August 6, 1982
Isolation and general characterization of a heat-stable proteinase from Pseudomonas fluorescens aft 36L Stepaniak, P F Fox, C DalyThe Journal of Dairy Research|May 1, 1989
Binding of zinc to bovine and human milk proteinsH Singh, A Flynn, P F FoxPageof 9