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Stability of aluminium-containing adjuvants during aging at room temperature

✍ Scribed by Lana S. Burrell; Joe L. White; Stanley L. Hem

Book ID
117429795
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
145 KB
Volume
18
Category
Article
ISSN
0264-410X

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Proteolytic degradation and distribution of caseins and whey proteins between the soluble and colloidal phases were studied in six batches of commercial UHT milk (three skim and three whole milks) during storage at 25 AE 2 Β°C. For that purpose, at 30 day intervals, milk samples were ultracentrifuged