APPLICATION OF CRYOSCOPY FOR THE MEASUREMENT OF ENZYMATIC-HYDROLYSIS OF LACTOSE

被引：20

作者：

NIJPELS, HH

EVERS, PH

NOVAK, G

RAMET, JP

机构：

[1] CAMPINA,RYKEVOORT,NETHERLANDS

[2] ECOLE LAITERIE,NANCY,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07589.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

引用

页码：1684 / 1687

页数：4

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ANALYST, 1977, 102 (1211) :124-131

[3]

LACTOSE INTOLERANCE IN ASIANS [J].

DAVIS, AE ;

BOLIN, T .

NATURE, 1967, 216 (5121) :1244-&

[4]

GYURIESEK DM, 1976, CULTURED DAIRY P AUG, P12

[5]

MOUILLET L, 1977, LAIT, V57, P37, DOI 10.1051/lait:1977561-5623

[6]

NIJPELS HH, 1977, N EUROPEAN DAIRY J, V358, P382

[7]

OLLING CCJ, 1972, ANN TECHNOL AGR, V21, P343

[8]

PASTUSKA G, 1961, Z ANAL CHEM, V179, P427

[9]

RAMET JP, 1978, 1978 JOURN APRIA, P35

[10]

RAMET JP, 1979, LAIT JAN, P46

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