"Purification of lactoferrin from goat whey protein concentrate and in vitro digestion using human gastrointestinal enzymes" : master degree in "Food science and technology"
Davide Capelli
Bok Engelsk 2010
| Utgitt | [Ås] : [D. Capelli] , 2010
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|---|---|
| Omfang | 71 s. : fig.
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| Opplysninger | Mastergradsoppgave, Utveksling - Universitetet for miljø- og biovitenskap, Institutt for kjemi, bioteknologi og matvitenskap, Ås, og University of Milan, Faculty of Agric., 2010
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| Emner | Cattle
Digestibility Digestive system Enzymes Vis mer... Food science
Food technology Goat Human physiology In vitro experimentation Lactoferrin Norway Protein concentrates Purification Whey protein protein myse geit ku enzym fordøyelighet fordøyelse |
