CONDITIONS UNDER WHICH BACTERIAL AMYLASES SURVIVE ULTRAHIGH TEMPERATURE STERILIZATION

被引：9

作者：

ANDERSON, JE

ADAMS, DM

WALTER, WM

机构：

[1] N CAROLINA STATE UNIV, RALEIGH, NC USA

[2] CAMPBELL SOUP CO, CAMPBELL INST RES & TECHNOL, CAMDEN, NJ 08101 USA

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb05046.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1622 / +

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