Hicks, C L <br/><br/>
Use of hydrolyzed whey peptide to inhibit culture agglutination.  [electronic resource] 

 -  Journal of dairy science  Jun 2000 
 - 1196-202 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0022-0302 
<br/><br/><label>Standard No.: </label>10.3168/jds.S0022-0302(00)74984-8  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Agglutination--drug effects<br/>Agglutination Tests--methods<br/>Animals<br/>Cattle<br/>Culture Media<br/>Hydrolysis<br/>Lactococcus lactis--growth & development<br/>Milk Proteins--chemistry<br/>Molecular Weight<br/>Papain--metabolism<br/>Peptides--chemistry<br/>Protease Inhibitors--pharmacology<br/>Random Allocation<br/>Whey Proteins