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Volumn 42, Issue 1, 2004, Pages 27-32

Thermal and Carbon Dioxide Inactivation of Alkaline Phosphatase in Buffer and Milk

Author keywords

Alkaline phosphatase; Inactivation; Milk; Thermal stability

Indexed keywords

ALKALINE PHOSPHATASE; INACTIVATION; MILK;

EID: 12144291026     PISSN: 13309862     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (20)

References (30)
  • 4
    • 0001728547 scopus 로고
    • Heat Treatment of Milk
    • R. K. Robinson (Ed.), Chapman and Hall, London
    • M. J. Lewis: Heat Treatment of Milk. In: Modern Dairy Technology: Advances in Milk Processing, R. K. Robinson (Ed.), Chapman and Hall, London (1994) pp. 1-60.
    • (1994) Modern Dairy Technology: Advances in Milk Processing , pp. 1-60
    • Lewis, M.J.1
  • 15
    • 0001788086 scopus 로고
    • Hydrostatic Pressure Treatment of Food: Microbiology
    • Blackic Academic and Professional, Glasgow
    • D. Knorr: Hydrostatic Pressure Treatment of Food: Microbiology, In: New Methods of Food Preservation, Blackic Academic and Professional, Glasgow (1995) pp. 159-175.
    • (1995) New Methods of Food Preservation , pp. 159-175
    • Knorr, D.1
  • 18
    • 0000872633 scopus 로고
    • Effects of High Hydrostatic Pressure on Food Constitutents
    • C. Balny, R. Hayashi, K. Heremans, P. Masson (Eds.), John Libbey Euro-text, Montrouge
    • J. C. Cheftel: Effects of High Hydrostatic Pressure on Food Constitutents. In: High Pressure and Biotechnology, C. Balny, R. Hayashi, K. Heremans, P. Masson (Eds.), John Libbey Euro-text, Montrouge (1992) pp. 195-220.
    • (1992) High Pressure and Biotechnology , pp. 195-220
    • Cheftel, J.C.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.