Studies on the Immobilized Chymosin Part Ⅲ : Preparation and Properties of Immobilized Chymosin using Photo-crosslinkable Resin Prepolymers
スポンサーリンク
概要
著者
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Shindo Kazunori
Institute For Dairy Science Faculty Of Agriculture Hokkaido University
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Arima Shunrokuro
Institute of Dairy Science, Faculty of Agriculture, University of Hokkaido
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Arima Shunrokuro
Institute For Dairy Science Faculty Of Agriculture Hokkaido University
関連論文
- Einflus der Kühlung auf die Fraktionierte Caseinmicelle
- Studies on the Immobilized Chymosin Part Ⅲ : Preparation and Properties of Immobilized Chymosin using Photo-crosslinkable Resin Prepolymers
- Studies on the Immobilized Chymosin Part Ⅱ: Preparation and Properties of Immobilized Chymosin by DEAE-Sephadex A-25, Amberlite IR-45, Controlled Pore Glass (CPG-10) and Polyacrylamide Gel
- EFFECT OF HEAT TREATMENTS ON κ-CASEIN : Ⅰ. Heat-induced changes of κ-casein fractions
- EFFECT OF HEAT TREATMENTS ON THE GEL FILTRATION AND GEL ELECTROPHORETIC PATTERNS OF κ-CASEIN FRACTIONS
- STUDIES ONκ-CASEIN : Ⅱ. Effect of κ-casein heterogeneity on casein complex formation
- STUDIES ON κ-CASEIN : Ⅰ. Fractionation and some properties of κ-casein fractions
- Studies on the Properties of Casein Fracitonated on DEAE-cellulose(Ⅱ)