Preparation of β-Lactoglobulin and p-Lactoglobulin-Free Proteins from Whey Retentate by NaCI Salting Out at Low pH

✍ Scribed by P. MAILLIART; B. RIBADEAU-DUMAS

• Book ID: 108813539
• Publisher: Institute of Food Technologists
• Year: 1988
• Tongue: English
• Weight: 376 KB
• Volume: 53
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1988.tb08945.x