ATLANTIC COD PEPSIN - CHARACTERIZATION AND USE AS A RENNET SUBSTITUTE

被引：32

作者：

BREWER, P ^{[1
]}

HELBIG, N ^{[1
]}

HAARD, NF ^{[1
]}

机构：

[1] MEM UNIV NEWFOUNDLAND, St John A1B 3X9, NEWFOUNDLAND, CANADA

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1984年 / 17卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(84)72314-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：38 / 43

页数：6

共 19 条

[1]

ANSON ML, 1948, CRYSTALLINE ENZYMES, P385

[2]

BERRIDGE NJ, 1951, ADV ENZYMOLOGY, V15, P423

DAVIS, BJ .

[4]

Davis J. G., 1976, CHEESE, V3

[5] CHEDDAR CHEESE MANUFACTURE WITH PEPSIN AND RENNET [J].

EMMONS, DB ;

PETRASOVITS, A ;

GILLAN, RH ;

BAIN, JM .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL, 1971, 4 (01) :31-+

[6]

HAARD NF, 1982, ADV CHEM SER, P223

[7]

HAARD NF, 1981, P WORKSHOP LABRADOR, P176

[8]

Kosikowski F.V., 1978, CHEESE FERMENTED MIL

[9]

LARMOND E, 1977, AGR CAN PUBLICATION, V1637

[10]

LOWRY OH, 1951, J BIOL CHEM, V193, P265