Electrophoretic Studies of Commercial and Iodinated Casein
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference22 articles.
1. The Amino Acid Composition of Proteins and Foods;Block,1945
2. Speetroscopic Investigations of Amino Acids and Amino Acid Derivatives;Feraud;J. Biol. Chem.,1935
3. The Electrophoresis of Protein Solution in the Presence of Gold Solution, Albumin, Gelatin, and Casein;Fridoux;Proc. Roy. Soc. A.,1929
4. Amino Acid Composition of Alpha Casein and Beta Casein;Gordon;J. Am. Chem. Soc.,1949
5. Fractionation of Casein;Groh;Z. physiol. Chem.,1934
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Section C. Dairy chemistry and physics: Part I. Chemistry and physical chemistry;Journal of Dairy Research;1954-02
2. Electrophoretic Properties of Milk Proteins. II. Effect of Heating to 300° F. by Means of the Mallory Small-tube Heat Exchanger on Skimmilk Proteins;Journal of Dairy Science;1952-12
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