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Dextran sulphate–Toluidine blue method for the histochemical identification of lipoproteins in cheese

Published online by Cambridge University Press:  01 June 2009

V. Bolcato  and
P. Spettoli
V. Bolcato
Affiliation:
Istituto di Chimica agraria e Industrie agrarie University of Padua, Italy
P. Spettoli
Affiliation:
Istituto di Chimica agraria e Industrie agrarie University of Padua, Italy
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Summary

Details are given of a histochemical technique suitable for the identification of lipoproteins in cheese based on their property of forming insoluble complexes with sulphated polysaccharides.

Type
Original Articles
Information
Journal of Dairy Research , Volume 36 , Issue 1 , February 1969 , pp. 125 - 128
Copyright
Copyright © Proprietors of Journal of Dairy Research 1969

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References

REFERENCES

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