a combination of the enzymes of pancreatic juice, such amylase, lipase, and trypsin, obtained from animals like cattle or hogs and utilized as a digestive aid.
a combination of a number of digestion enzymes made by the exocrine cells of pancreas, consists of amylase, lipase and protease.
one of many digestive enzymes of the pancreatic liquid.
A preparation of pancreatic liquid, generally acquired through the ox or hog, containing the three main digestive enzymes trypsin, amylase, and lipase, and found in medication as an aid to food digestion.
A name formerly used for the active principle of the pancreatic liquid.
herb through the pancreas of animals that contains pancreatic enzymes; always treat pancreatitis as well as other circumstances involving insufficient pancreatic secretions