Separation of Immunoglobulin G from Cheddar Cheese Whey by Avidin-Biotinylated IgY Chromatography

✍ Scribed by H. KIM; E. C. Y. LI-CHAN

• Book ID: 108821537
• Publisher: Institute of Food Technologists
• Year: 1998
• Tongue: English
• Weight: 130 KB
• Volume: 63
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1998.tb15757.x