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Food Biotechnology Volume 2, 1988 - Issue 1
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Original Articles

Optimization of the immobilization of milk‐clotting proteases to granular bone

B. Manji Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
,
R.Y. Yada Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
,
C.J. Findlay Bioprotein Canada Inc., 154 Main Street West, Hamilton, Ontario, L8L 7W9
&
K.L. Parkin Department of Food Science, University of Wisconsin, Madison, Wisconsin, 53706, USA
Pages 43-65 | Published online: 09 Dec 2009

Citations (6)

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Read on this site (1)

SatyendraK. Garg & BhavdishN. Johri. (1994) Rennet: Current trends and future research. Food Reviews International 10:3, pages 313-355.
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Articles from other publishers (5)

XIAOSHAN LI & MARIE K. WALSH. (2000) INFLUENCE OF LIMITED PROTEOLYSIS WITH IMMOBILIZED OR SOLUBLE ENZYMES ON THE WHITENESS OF SKIM MILK. Journal of Food Biochemistry 24:4, pages 265-274.
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S. K. Garg & B. N. Johri. 1999. Thermophilic Moulds in Biotechnology. Thermophilic Moulds in Biotechnology 191 218 .
Xiao-Qing Han & Fereidoon Shahidi. (1995) Extraction of harp seal gastric proteases and their immobilization on chitin. Food Chemistry 52:1, pages 71-76.
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S. K. Garg & B. N. Johri. (1993) Immobilization of milk-clotting proteases. World Journal of Microbiology and Biotechnology 9:2, pages 139-144.
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Zahur U. Haque. (1993) Influence of Milk Peptides in Determining the Functionality of Milk Proteins: A Review. Journal of Dairy Science 76:1, pages 311-320.
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