Preparation of β‐Lactoglobulin and p‐Lactoglobulin‐Free Proteins from Whey Retentate by NaCI Salting Out at Low pH
- 1 May 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (3) , 743-745
- https://doi.org/10.1111/j.1365-2621.1988.tb08945.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- β-LactoglobulinsPublished by Elsevier ,1971
- Improved method for the preparation of crystalline β-lactoglobulin and α-lactalbumin from cow's milkBiochemical Journal, 1957