Stability of bovine immunoglobulins to thermal treatment and processing

Authors: Li-Chan E.1; Kummer A.; Losso J.N.; Kitts D.D.; Nakai S.

Source: Food Research International, Volume 28, Number 1, 1995 , pp. 9-16(8)

Publisher: Elsevier

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Keywords: Immunoglobulins IgG; milk; heat; processing; antibody

Language: English

Document Type: Research article

DOI: 10.1016/0963-9969(95)93325-O

Affiliations: 1: Department of Food Science, The University of British Columbia, 6650 North West Marine Drive, Vancouver, BC, V6T 1Z4, Canada

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