Comparisons of the Inactivation of Phosphatase Enzyme and the Killing of Escherichia-Aerobacter Organisms as Criteria of Satisfactory Pasteurization of Ice Cream Mix

Autor:	W.J. Caulfield, F.E. Nelson, W.H. Martin
Rok vydání:	1939
Předmět:	chemistry.chemical_classification biology Phosphatase Pasteurization biology.organism_classification law.invention Enzyme chemistry Biochemistry law Escherichia Ice cream Genetics Animal Science and Zoology Food science Food Science
Zdroj:	Journal of Dairy Science. 22:535-541
ISSN:	0022-0302
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ce14d0194ff8fbf1034b325038e533fb https://doi.org/10.3168/jds.s0022-0302(39)92910-3 Zobrazit plný text záznamu