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. 1915 Jun;9(2):215–228. doi: 10.1042/bj0090215
The Reaction and Calcium Content of Milk as Factors in the Coagulation Process
Thomas Hugh Milroy
1
Thomas Hugh Milroy
1The Department of Physiology, Queen's University, Belfast
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1The Department of Physiology, Queen's University, Belfast
PMCID: PMC1258572 PMID: 16742366