LIPASE SYSTEMS USED IN THE MANUFACTURE OF ITALIAN CHEESE .2. SELECTIVE HYDROLYSIS

被引：33

作者：

HARPER, WJ

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1957年 / 40卷 / 05期

关键词：

D O I：

10.3168/jds.S0022-0302(57)94520-4

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

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页码：556 / 563

页数：8

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[1] A RAPID SILICA GEL METHOD FOR MEASURING TOTAL FREE FATTY ACIDS IN MILK
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[3] LIPASE SYSTEMS USED IN THE MANUFACTURE OF ITALIAN CHEESE .1. GENERAL CHARACTERISTICS
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[6] ITALIAN CHEESE RIPENING .5. VARIOUS FREE AMINO AND FATTY ACIDS IN COMMERCIAL ROMANO CHEESE
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[10] SCHWARTZ DP, J DAIRY SCI