Study of a Hydrophobic Protein Fraction Isolated from Milk Proteose-Peptone
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference19 articles.
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2. The formation and structure of some proteose-peptone components;Andrews;J. Dairy Res.,1979
3. Proteolysis of caseins and the proteose-peptone fraction of milk;Andrews;J. Dairy Res.,1983
4. Surface activity and proteins of milk;Aschaffenburg;J. Dairy Res.,1946
5. Effects of different skim milk fractions on activity of cow milk purified lipoprotein lipase;Cartier;J. Dairy Sci.,1986
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