ALPHA-AMYLASE IN WHOLE EGG AND ITS SENSITIVITY TO PASTEURIZATION TEMPERATURES

[1] A RAPID AND SIMPLE PHOSPHATASE TEST FOR MILK [J]. JOURNAL OF DAIRY RESEARCH, 1949, 16 (01) : 58 - 67

[2] BOTHAM G H, 1952, Mon Bull Minist Health Public Health Lab Serv, V11, P82

[3] BROOKS J, 1955, 60 FOOD INV SPEC REP

[4] EDDY B. P., 1958, ANTONIE VAN LEEUWENHOEK JOUR MICROBIOL AND SEROL, V24, P81, DOI 10.1007/BF02548435

[5] PASTEURIZATION OF LIQUID WHOLE EGG AND EVALUATION OF BAKING PROPERTIES OF FROZEN WHOLE EGG [J]. JOURNAL OF HYGIENE, 1962, 60 (02) : 135 - &

[6] KASTLI P, 1957, DAIRY SCI ABSTR, V19, P784

[7] KAY H. D., 1935, Journal of Dairy Research, V6, P191, DOI 10.1017/S0022029900001333

[8] Koga T, 1923, BIOCHEM Z, V141, P430

[9] LINEWEAVER H, 1948, ARCH BIOCHEM, V16, P443

[10] MURDOCK C. R., 1960, MONTH BULL MED RES COUNC [GT BRIT], V19, P134

[1] A RAPID AND SIMPLE PHOSPHATASE TEST FOR MILK [J]. JOURNAL OF DAIRY RESEARCH, 1949, 16 (01) : 58 - 67

[2] BOTHAM G H, 1952, Mon Bull Minist Health Public Health Lab Serv, V11, P82

[3] BROOKS J, 1955, 60 FOOD INV SPEC REP

[4] EDDY B. P., 1958, ANTONIE VAN LEEUWENHOEK JOUR MICROBIOL AND SEROL, V24, P81, DOI 10.1007/BF02548435

[5] PASTEURIZATION OF LIQUID WHOLE EGG AND EVALUATION OF BAKING PROPERTIES OF FROZEN WHOLE EGG [J]. JOURNAL OF HYGIENE, 1962, 60 (02) : 135 - &

[6] KASTLI P, 1957, DAIRY SCI ABSTR, V19, P784

[7] KAY H. D., 1935, Journal of Dairy Research, V6, P191, DOI 10.1017/S0022029900001333

[8] Koga T, 1923, BIOCHEM Z, V141, P430

[9] LINEWEAVER H, 1948, ARCH BIOCHEM, V16, P443

[10] MURDOCK C. R., 1960, MONTH BULL MED RES COUNC [GT BRIT], V19, P134