Comparative electrophoretic study of effect of heat treatment of casein and whey proteins on degree of denaturation of their protein fractions. II
Prodanski, P.
Nauchni Trud. vissh Inst. khranit. vkus. Prom, Plovdiv 14(2): 27-35
1967
Accession: 014388567
Buffer solutions of casein and of albumin + globulin from cows', ewes', buffaloes' and goats' milk were heated for 5 min to 70, 75, 80, 85 or 90 degrees C and then examined electrophoretically as in part I (DSA 25).
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