LIPASE SYSTEMS USED IN THE MANUFACTURE OF ITALIAN CHEESE .2. SELECTIVE HYDROLYSIS

被引：33
作者：
HARPER, WJ
机构：
来源：
JOURNAL OF DAIRY SCIENCE | 1957年 / 40卷 / 05期
关键词：
D O I：
10.3168/jds.S0022-0302(57)94520-4
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：556 / 563
页数：8
相关论文
共 12 条
[1]   A RAPID SILICA GEL METHOD FOR MEASURING TOTAL FREE FATTY ACIDS IN MILK [J].
HARPER, WJ ;
SCHWARTZ, DP ;
ELHAGARAWY, IS .
JOURNAL OF DAIRY SCIENCE, 1956, 39 (01) :46-50
[2]   MEASUREMENT OF BUTYRIC ACID IN FAT WITH REFERENCE TO THE DETECTION OF SUBSTITUTE FATS IN DAIRY PRODUCTS [J].
HARPER, WJ ;
ARMSTRONG, TV .
JOURNAL OF DAIRY SCIENCE, 1954, 37 (05) :481-487
[3]   LIPASE SYSTEMS USED IN THE MANUFACTURE OF ITALIAN CHEESE .1. GENERAL CHARACTERISTICS [J].
HARPER, WJ ;
GOULD, IA .
JOURNAL OF DAIRY SCIENCE, 1955, 38 (01) :87-95
[4]  
HARPER WJ, 1956, J DAIRY SCI, V38, P1391
[5]  
HARPER WJ, 1955, J DAIRY SCI, V39, P129
[6]   ITALIAN CHEESE RIPENING .5. VARIOUS FREE AMINO AND FATTY ACIDS IN COMMERCIAL ROMANO CHEESE [J].
LONG, JE ;
HARPER, WJ .
JOURNAL OF DAIRY SCIENCE, 1956, 39 (02) :138-145
[7]   OAT LIPASE [J].
MARTIN, HF ;
PEERS, FG .
BIOCHEMICAL JOURNAL, 1953, 55 (03) :523-529
[8]  
MATTSON FH, 1956, FED PROC, V15, P1834
[9]  
RAMSEY LL, 1945, J ASSOC OFF AGR CHEM, V28, P644
[10]  
SCHWARTZ DP, J DAIRY SCI
12