Effect of Dephosphorylation of Casein on Its Coagulation and Proteolysis by Chymosin-Reference-Cited by-同舟云学术

Effect of Dephosphorylation of Casein on Its Coagulation and Proteolysis by Chymosin

Published:1978-05 Issue:5 Volume:42 Page:1031-1035
ISSN:0002-1369
Container-title:Agricultural and Biological Chemistry
language:en
Short-container-title:Agricultural and Biological Chemistry

Author:

Yamauchi Kunio,Yoneda Yoshiki

Publisher

Oxford University Press (OUP)

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology

Link

http://www.tandfonline.com/doi/pdf/10.1080/00021369.1978.10863103

Reference2 articles.

1. C. A. Emstrom, “Fundamentals of Dairy Chemistry,” 2nd ed., ed. by B. H. Webb, A. H. Johnson and J. A. Alford, the Avi Pub. Co., Inc., Westport, Connecticut, 1974, p. 662.

2. R. Jenness and S. Patton, “Principles of Dairy Chemistry,” John Wiley & Sons, Inc., New York,1959, p. 316.

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