Antigenecity of Casein and Casein Degradation Products.
The anaphylactoid shock in guinea pigs produced by enzymic casein-hydrolysates, has been determined by in vivo test and by the Schultz-Dale technique. It has been shown that hydrolysates with low transmittances are more prone to produce anaphylactoid reaction than hydrolysates with high transmittanc...
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| Format: | Others |
| Language: | en |
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McGill University
1961
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=112986 |