PROPERTIES OF ESTERASE PRODUCED BY MUCOR-MIEHEI TO DEVELOP FLAVOR IN DAIRY-PRODUCTS

被引：10

作者：

MOSKOWITZ, GJ

SHEN, T

WEST, IR

CASSAIGNE, R

FELDMAN, LI

机构：

[1] WALLERSTEIN CO,MORTON GROVE,IL 60053

[2] SOC RAPIDASE,SECLIN,FRANCE

来源：

JOURNAL OF DAIRY SCIENCE | 1977年 / 60卷 / 08期

关键词：

D O I：

10.3168/jds.S0022-0302(77)84020-4

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：1260 / 1265

页数：6

共 18 条

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[3]

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[9] ENHANCEMENT OF CHEESE FLAVORS WITH MICROBIAL ESTERASES [J].

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BIOTECHNOLOGY AND BIOENGINEERING, 1976, 18 (07) :909-919

[10] BLUE CHEESE FLAVOR BY MICROBIAL LIPASES AND MOLD SPORES UTILIZING WHEY POWDER, BUTTER AND COCONUT FATS [J].

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