Stabilization of Calcium-Sensitive (α ) Casein by Kappa-Casein: Effect of Chymotrypsin and Heat on Kappa-Casein
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference7 articles.
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2. Das Lab und Seine Wirkung auf das Casein der Milch. VIII. Die Abspaltung von Nicht-Protein-Stickstoff (NPN) aus Casein durch Verschiedene Proteolytische Fermente, Verglichen mit der Abspaltung durch Lab;Mattenheimer;Helv Chim. Acta,1955
3. An Improved Method for the Isolation of Kappa-Casein;McKenzie;Biochim. et Biophys. Acta,1961
4. On the Presence of a Proteolytic Enzyme in Casein;Warner;J. Am. Chem. Soc.,1945
5. Column Chromatography of Casein on the Adsorbent Diethylaminoethyl (DEAE)-Cellulose;Zittle;J. Dairy Sci.,1960
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