Studies on the hydrolysis of casein.
A great part of our modern knowledge about the structure and composition of proteins originates from the analysis of the products formed by their hydrolysis. Since Braconnot, in 1820, hydrolysed gelatin with dilute sulfuric acid, proteins have been hydrolysed with acids at concentrations as high as...
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| Format: | Others |
| Language: | en |
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McGill University
1953
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=109557 |