Proteolytischer Abbau der Milcheiweißstoffe durch Bakterien. 2. Mitt. Die Wirkung von psychrophilen und milchsäurebildenden Bakterien auf die Eiweißstoffe in der Milch
- 1 January 1972
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 16 (5) , 451-459
- https://doi.org/10.1002/food.19720160505
Abstract
No abstract availableKeywords
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- Study on Protease of Dairy BacteriaAgricultural and Biological Chemistry, 1966
- Improved method for the preparation of crystalline β-lactoglobulin and α-lactalbumin from cow's milkBiochemical Journal, 1957
- Separation of α-, β- and γ-CaseinJournal of Dairy Science, 1952