THE ELIMINATION OF INTERFERING SUBSTANCES IN THE KAY GRAHAM PHOSPHATASE TEST WHEN USED FOR HARD RIPENED CHEESE

被引：8

作者：

KOSIKOWSKY, FV

DAHLBERG, AC

机构：

来源：

关键词：

D O I：

10.3168/jds.S0022-0302(48)92243-7

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：561 / 567

页数：7

共 9 条

[1]

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[2]

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[3]

GILCREAS FW, 1947, J ASSOC OFF AGR CHEM, V30, P422

[4]

GILCREAS FW, 1936, 25 INT ASS MILK SUN, P15

[5]

KAY H. D., 1935, Journal of Dairy Research, V6, P191, DOI 10.1017/S0022029900001333

[6] THE TYRAMINE CONTENT OF CHEESE [J].

KOSIKOWSKY, FV ;

DAHLBERG, AC .

[7]

LEAHY H. W., 1940, Journal of Milk Technology, V3, P183

SANDERS, GP ;

SAGER, OS .

[9]

SCHARER H., 1939, Journal of Milk Technology, V2, P16