Casein. VI.—determination of sialic acid in casein
✍ Scribed by Flora Y. Y. Huang; B. E. Baker
- Publisher
- John Wiley and Sons
- Year
- 1964
- Tongue
- English
- Weight
- 267 KB
- Volume
- 15
- Category
- Article
- ISSN
- 0022-5142
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Casein from cow's milk is not a single substance, but can be resolved into numerous components. These include x-casein, which is the only fraction that contains appreciable quantities of sugars. This component prays a very important role in the clotting of milk by rennin, when it is split into an al
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