Differentiation of Reactivated from Residual Phosphatase in High Temperature-Short Time Pasteurized Milk and Cream

Autor:	L. A. Black, J. E. Campbell, E. F. McFarren, R. C. Thomas
Rok vydání:	1960
Předmět:	chemistry.chemical_classification food.ingredient biology Chemistry Phosphatase Pasteurization Enzyme assay law.invention food Enzyme Milk products law Skimmed milk biology.protein Food science
Zdroj:	Journal of AOAC INTERNATIONAL. 43:414-426
ISSN:	0095-9111
DOI:	10.1093/jaoac/43.2.414
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1e82e66857752c49503e818b57313fc6 https://doi.org/10.1093/jaoac/43.2.414 Zobrazit plný text záznamu