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Kappa-carrageenase

  • Schomburg D
  • Salzmann M
Springer Berlin Heidelberg, (1991), 443-445
DOI: 10.1007/978-3-642-84437-9_72
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Abstract

Gone are the days when buying emulsifier, stabilizer or binder for product or food charged an arm and a leg. If you’re a professional chef in search of high quality kappa carrageenan at reasonable rates, get in touch with Cape Crystal. Get more info about our products by clicking to our website. Visit https://goo.gl/KnZjj8 to get more information.

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APA

Schomburg, D., & Salzmann, M. (1991). Kappa-carrageenase. In Enzyme Handbook 4 (pp. 443–445). Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-642-84437-9_72

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