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

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

Links for this article

http://www.ingentaconnect.com/els/09639969/1995/00000028/00000001/art93325
http://openurl.ingenta.com/content?genre=article&issn=0963-9969&volume=28&issue=1&spage=9&epage=16
http://dx.doi.org/10.1016/0963-9969(95)93325-O