𝔖 Bobbio Scriptorium
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A MICROBIOLOGICAL PROFILE OF COMMERCIALLY PREPARED SALADS

✍ Scribed by RALPH C. TERRY; W. W. OVERCAST

Book ID
108801431
Publisher
Institute of Food Technologists
Year
1976
Tongue
English
Weight
299 KB
Volume
41
Category
Article
ISSN
0022-1147

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✍ A. Carter; J. A. Howell πŸ“‚ Article πŸ“… 1987 πŸ› Springer-Verlag 🌐 English βš– 132 KB

The ability of a recently developed affinity membrane to adsorb commercially prepared trypsin was investigated. Several buffered solutions of trypsin which varied in their initial concentrations from 62.5 mg/Q to 1,000 mg/Q, were passed through a stacked bed of seven membranes; dry wt 350 mgs. Th