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Purification and Properties of Proteinase with an Optimum pH at 8.0 from Gouda-Type Cheese and Its Comparison with Milk Proteinase
ゴーダタイプチーズより得られる至適pH8.0のプロティナーゼの精製と性質ならびにミルクプロティナーゼとの比較
1987
Nihon Chikusan Gakkaiho
ゴーダタイプチーズより得られる至適pH8.0のプロティナーゼの精製と性質ならびにミルクプロティナーゼとの比較
Preserved Fulltext
The proteinase was purified from Gouda-type cheese by combination of ammonium sulfate fractionation,and CM-Sephadex and DEAE-cellulose Jpn,J.Zootech.Sci.,58(6):516-527,1987
doi:10.2508/chikusan.58.516
fatcat:wf5y3h2y5rbghkmrmpwz7nsham