LIPOLYTIC ACTIVITY OF MICROORGANISMS AT LOW AND INTERMEDIATE TEMPERATURES .2. FATTY ACIDS RELEASED AS DETERMINED BY GAS CHROMATOGRAPHY

被引：14

作者：

ALFORD, JA

HORNSTEIN, I

CROWE, PF

ELLIOT, LE

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1961.tb01645.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：234 / &

共 14 条

[1] ALFORD JOHN A., 1960, FOOD RES, V25, P296
[2] GOLDMAN ML, 1952, FOOD RES, V17, P326
[3] LIPASE SYSTEMS USED IN THE MANUFACTURE OF ITALIAN CHEESE .2. SELECTIVE HYDROLYSIS
HARPER, WJ
[J]. JOURNAL OF DAIRY SCIENCE, 1957, 40 (05) : 556 - 563
[4] DETERMINATION OF FREE FATTY ACIDS IN FAT
HORNSTEIN, I
ALFORD, JA
ELLIOTT, LE
CROWE, PF
[J]. ANALYTICAL CHEMISTRY, 1960, 32 (04) : 540 - 542
[5] MATTSON F. H., 1955, JOUR BIOL CHEM, V214, P115
[6] INTERMEDIATES FORMED DURING THE DIGESTION OF TRIGLYCERIDES
MATTSON, FH
BENEDICT, JH
MARTIN, JB
BECK, LW
[J]. JOURNAL OF NUTRITION, 1952, 48 (03) : 335 - 344
[7] MATTSON FH, 1958, J BIOL CHEM, V233, P868
[8] MUKHERJEE S, 1951, ARCH BIOCHEM BIOPHYS, V33, P364, DOI 10.1016/0003-9861(51)90124-5
[9] THE LIPASE OF PSEUDOMONAS-FRAGI .1. CHARACTERIZATION OF THE ENZYME
NASHIF, SA
NELSON, FE
[J]. JOURNAL OF DAIRY SCIENCE, 1953, 36 (05) : 459 - 470
[10] ON THE GLYCERIDE COMPOSITION OF ANIMAL FATS
QUIMBY, OT
WILLE, RL
LUTTON, ES
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1953, 30 (05) : 186 - 190