Reduction of lactose content of milk by entrapped beta-galactosidase. I. Characteristics of beta-galactosidase from yeast and Escherichia coli. [electronic resource]

By: Contributor(s): Producer: 19731216Description: 1123-7 p. digitalISSN:
  • 0022-0302
Subject(s): Online resources: In: Journal of dairy science vol. 56
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Publication Type: Journal Article

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