IMMOBILIZED PEPSIN TREATMENT OF SKIM MILK AND SKIM MILK FRACTIONS

被引：21

作者：

HICKS, CL ^{[1
]}

FERRIER, LK ^{[1
]}

OLSON, NF ^{[1
]}

RICHARDSON, T ^{[1
]}

机构：

[1] UNIV WISCONSIN, DEPT FOOD SCI, MADISON, WI 53706 USA

来源：

JOURNAL OF DAIRY SCIENCE | 1975年 / 58卷 / 01期

关键词：

D O I：

10.3168/jds.S0022-0302(75)84511-5

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：19 / 24

页数：6

共 27 条

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[2]

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[4]

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[5] CHARACTERISTICS OF INSOLUBLE PEPSIN USED IN A CONTINUOUS MILK-CLOTTING SYSTEM [J].

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HICKS, CL ;

OLSON, NF ;

RICHARDSON, T .

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[6]

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[7]

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[8]

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[9] MECHANISM OF MILK CLOTTING BY RENNIN [J].

GREEN, ML .

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[10] DENSITY-GRADIENT ELECTROPHORESIS OF NATIVE AND OF RENNET-TREATED CASEIN MICELLES [J].

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