FOOD ADDITIVES - PRODUCTION AND USE OF MICROBIAL ENZYMES FOR FOOD PROCESSING

被引：29

作者：

BECKHORN, EJ

LABBEE, MD

UNDERKOF.LA

机构：

来源：

关键词：

D O I：

10.1021/jf60137a010

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：30 / &

共 31 条

[1] [Anonymous], 1960, OFFICIAL METHODS ANA
[2] The estimation of pepsin, trypsin, papain, and cathepsin with hemoglobin
Anson, ML
[J]. JOURNAL OF GENERAL PHYSIOLOGY, 1938, 22 (01) : 79 - 89
[3] BECKHORN EJ, 1960, WALLERSTEIN LAB COMM, V82, P201
[4] Colowick S.P., 1955, METHODS ENZYMOLOGY
[5] GOCAR M, 1954, PETIT J BRASSEUR, V62, P612
[6] HOOGERHEIDE JC, 1954, INDUSTRIAL FERMENTAT, V2, pCH3
[7] HOWARD KL, 1956, BISCUIT CRACKER BAKE, V45, P30
[8] KIRK RE, 1957, ENCYCLOPEDIA CHEMI S, V1
[9] Kirsh D, 1935, J BIOL CHEM, V108, P421
[10] KOCH RB, 1955, CEREAL CHEM, V32, P254