Article contents
Dextran sulphate–Toluidine blue method for the histochemical identification of lipoproteins in cheese
Published online by Cambridge University Press: 01 June 2009
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
- Copyright
- Copyright © Proprietors of Journal of Dairy Research 1969
References
REFERENCES
- 1
- Cited by