Comparison of Protein Preparation Procedures and Starch versus Polyacrylamide Gel Electrophoresis for Examining Casein Degradation Products in Cheese
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference15 articles.
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3. Starch gel electrophoresis of products of action of crystalline rennin on casein and its components;El-Negoumy;J. Dairy Sci.,1968
4. Influence of temperature and pH on the proteolytic activity of rennet extract;Fox;J. Dairy Sci.,1969
5. Changes in milk proteins treated with hydrogen peroxide;Grindrod;J. Dairy Sci.,1967
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