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Reduction of Lactose Content of Milk by Entrapped β-Galactosidase. I. Characteristics of β-Galactosidase from Yeast and Escherichia coli

✍ Scribed by Morisi, F.; Pastore, M.; Viglia, A.

Book ID: 122674944
Publisher: American Dairy Science Association
Year: 1973
Tongue: English
Weight: 402 KB
Volume: 56
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.S0022-0302(73)85320-2

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