Separation of immnoglobulin G from cheddar cheese whey by avidin-biotinylated IgY chormatography

Separation of immnoglobulin G from cheddar cheese whey by avidin-biotinylated IgY chormatography

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	KIM, H.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 3 (1998), p. 429-434
Materias:	Alimentos Productos lácteos Queso Lactosuero Inmunoglobulina Cromatografía
Publicación relacionada:	Contenido en: Journal of Food Science

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