A E Varela Yánez

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The technology of obtaining protein hydrolysate, a by-product of butter making, has been developed. This hydrolysate has been successfully tested as protein base for the preparation of culture media used in the quality control of foodstuffs and the diagnosis of infectious diseases.
Study of some parameters of the process of hydrolysis in addition to other experiments has made it possible to develop a method for obtaining a nutrient base for the cultivation of microorganisms with the use of cattle whole blood as protein substrate and papain as a hydrolyzing agent. The product thus obtained is characterized by high levels of amino and(More)
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