Materias
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 296)![]()
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 341)![]()
documento electrónico
F GRATTEPANCHE, Autor ; P AUDET, Autor ; C LACROIX, Autor ; G. LAPOINTE, AutorDuring cheese making, interactions between different strains of lactic acid bacteria play an important role. However, few methods are available to specifically determine each bacterial population in mixed cultures, in particular for strains of t[...]![]()
documento electrónico
Quantitative analysis of major whey proteins by capillary electrophoresis using uncoated capillaries
RECIO, ISIDRA, Autor ; ELENA MOLINA, Autor ; RAMOS, MERCEDES, Autor ; MERCEDES DE FRUTOS, Autor | 1995A method that allows separation and quantitation of the main whey proteins by capillary electrophoresis using uncoated capillaries is proposed. Separations are performed using 100 mM borate buffer, pH 8.2, containing 30 mM sodium sulfate. The us[...]![]()
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 185)![]()
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CARLOS COMPAIRÉ FERNÁNDEZ, Autor | Madrid [ESPAÑA] : España. Ministerio de Agricultura | Manuales Técnicos | 1976Se desarrolla la elaboración de quesos, control de calidad, clasificación y composición de los quesos, intoxicaciones producidas por los quesos.![]()
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