COMPARISON OF PROTEIN PREPARATION PROCEDURES AND STARCH VERSUS POLYACRYLAMIDE GEL ELECTROPHORESIS FOR EXAMINING CASEIN DEGRADATION PRODUCTS IN CHEESE

被引：25

作者：

MORR, CV

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1971年 / 54卷 / 03期

关键词：

D O I：

10.3168/jds.S0022-0302(71)85840-X

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：339 / &

共 15 条

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NATH, KR .

JOURNAL OF DAIRY SCIENCE, 1968, 51 (05) :792-&

[9] FRACTIONATION OF S-CARBOXYMETHYL-K-CASEIN AND CHARACTERIZATION OF COMPONENTS [J].

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WAKE, RG .

BIOCHIMICA ET BIOPHYSICA ACTA, 1965, 104 (01) :167-&

[10] CHANGES OF PROTEINS IN CHEDDAR CHEESE MADE FROM MILK HEATED AT DIFFERENT TEMPERATURES [J].

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JOURNAL OF DAIRY SCIENCE, 1966, 49 (07) :800-+

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