Description
DESCRIPTION
Acid Hydrolysate of Casein is produced by hydrochloric acid hydrolysis, neutralized with sodium hydrate and purified to eliminate the
excess of sodium chloride. It is easily soluble in water and is characterized by low levels of vitamins and the absence of aromatic amino
acids: it is composed of free, easily assimilated amino acids and offers an elevated nutritional value. It is suited for media intended to study
the antibiotic resistance of microorganisms and the microbiological assay of tryptophan and vitamins.
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