Comparison of Four Methods for Determining Protease Activity in Milk

Journal of Food Science

Volumn 48, Issue 5, 1983, Pages 1418-1421

  KWAN, K K H ^a   NAKAI, S ^a   SKURA, B J ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000934903     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1983.tb03505.x     Document Type: Article

References (32)

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24. Proteolytic activity in ultra‐pasteurized aseptically packaged whipping cream
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27. Nachweisgrenze proteolytischer Aktivitaten
28. Proteolysis during the storage of UHT‐sterilized whole milk. I. Experiments with milk heated by the direct system for 4 set at 142°C
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31. Applications of statistics in clinical chemistry. A critical evaluation of regression lines