REDUCTION OF SHELF-LIFE OF DAIRY-PRODUCTS BY A HEAT-STABLE PROTEASE FROM PSEUDOMONAS-FLUORESCENS P26

被引：53

作者：

WHITE, CH ^{[1
]}

MARSHALL, RT ^{[1
]}

机构：

[1] UNIV MISSOURI,FOOD SCI & NUTR DEPT,COLUMBIA,MO 65201

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(73)85265-8

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：849 / 853

页数：5

共 6 条

[1] HALES MW, 1957, SWEET CURD COTTAGE C
[2] STUDIES ON MILK PROTEINS .2. COLORIMETRIC DETERMINATION OF THE PARTIAL HYDROLYSIS OF THE PROTEINS IN MILK
HULL, ME
[J]. JOURNAL OF DAIRY SCIENCE, 1947, 30 (11) : 881 - 884
[3] CHARACTERIZATION OF A HEAT-STABLE PROTEASE OF PSEUDOMONAS-FLUORESCENS P26
MAYERHOFER, HJ
MARSHALL, RT
WHITE, CH
LU, M
[J]. APPLIED MICROBIOLOGY, 1973, 25 (01) : 44 - 48
[4] STEEL R. G. D., 1960, PRINCIPLES PROCEDURE
[5] THOMAS EL, 1962, SCORING GUIDES EVALU
[6] WILSTER GH, 1964, PRACTICAL CHEESEMAKI