Alkaline Phosphatase Activity in Penicillium roqueforti and in Blue-Veined Cheeses-Reference-Cited by-同舟云学术

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Alkaline Phosphatase Activity in Penicillium roqueforti and in Blue-Veined Cheeses

Published:1996-01 Issue:1 Volume:79 Page:16-19
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Rosenthal I.,Bernstein S.,Rosen B.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference20 articles.

1. Factors affecting the microbiological quality of Burgos and Villalon cheeses at the retail level;Chavarri;J. Food Prot.,1985

2. Some properties of alkaline phosphatase in Bacillus species;Dobozy;Acta Microbiol. Acad. Sci. Hung.,1969

3. Standard Methods for the Examination of Dairy Products;Murthy,1992

4. Phosphohydrolase activities of Pemcillium caseicolum;Fanni;Milchwissenschaft,1983

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Establishment of Simple and Quick Method to Confirm the Heating History of Milk and Dairy Products;Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi);2021-04-25

2. The use of alkaline phosphatase and possible alternative testing to verify pasteurisation of raw milk, colostrum, dairy and colostrum‐based products;EFSA Journal;2021-04

3. Phosphatases in Milk;Agents of Change;2021

4. Dairy products and the French paradox: Could alkaline phosphatases play a role?;Medical Hypotheses;2016-07

5. Alkaline phosphatase activity and microbiological quality of heat-treated goat milk and cheeses;Small Ruminant Research;2016-03

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