Determination of the percentage of α-lactalbumin and β-lactoglobulin of total milk protein in raw and heat treated skim milk

Milchwissenschaft

Volumn 61, Issue 3, 2006, Pages 263-266

  Butikofer U ^a   Meyer, J ^a   Rehberger, B ^a  

^a Swiss Federal Dairy Research Station   (Switzerland)

Author keywords

Milk protein (percentage of lactalbumin lactoglobulin)

Indexed keywords

EID: 33745967577     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

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