Search
Now showing items 1-3 of 3
Isolation and some properties of bovine [gamma]-casein
(1973)
The utilization of calcium phosphate gel for the development of a batch-type procedure for the isolation of bovine Y-casein was investigated. Preparation of crude whole Y-casein was based upon the differential solubility ...
Effect of processing variables on quality of freeze-dried carrots
(1973)
The effects of processing variables such as freezing rate, freeze-drying rate, piece size and added sugar on quality of freeze-dried carrots were studied. Quality was measured in terms of rehydration ratio, waterholding ...
The properties of protein isolates prepared from slaughter animal blood
(1973)
Plasma and globin isolates were prepared form whole bovine blood. The powdered isolates were white, free-flowing and of high microbiological quality. The major nutrient was protein (90%) which contained all of the essential ...