Morisi, F <br/><br/>
Reduction of lactose content of milk by entrapped beta-galactosidase. I. Characteristics of beta-galactosidase from yeast and Escherichia coli.  [electronic resource] 

 -  Journal of dairy science  Sep 1973 
 - 1123-7 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(73)85320-2  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Escherichia coli--enzymology<br/>Galactosidases--metabolism<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Hydrolysis<br/>Lactose--analysis<br/>Milk--analysis<br/>Saccharomyces cerevisiae--enzymology<br/>Temperature<br/>Time Factors