SOME FACTORS AFFECTING RATES OF HEAT INACTIVATION AND REACTIVATION OF HORSERADISH-PEROXIDASE

被引：106

作者：

LU, AT ^{[1
]}

WHITAKER, JR ^{[1
]}

机构：

[1] UNIV CALIF,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb07347.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1173 / 1178

页数：6

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