A Heat Stable Microbial Proteolytic Enzyme Produced in Milk-Reference-Cited by-同舟云学术

A Heat Stable Microbial Proteolytic Enzyme Produced in Milk

Published:1972-07 Issue:3 Volume:5 Page:145-148
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Patel G.B.,Ingledew W.M.,Blankenagel G.

Publisher

Elsevier BV

Subject

General Computer Science

Reference28 articles.

1. Agricultural Research Service. 1965. Factors affecting the growth of psychrophilic microorganisms in foods. A review. Technical Bulletin No. 1320. U.S. Department of Agriculture.

2. Extra-cellular proteinases of yeasts and yeastlike fungi;Ahearn;Appl. Microbiol.,1968

3. Standard Methods for the Examination of Dairy Products,1967

4. Growth and resistance characteristics of some yeasts isolated from raw milk;Atherton;J. Dairy Sci.,,1969

5. Two simplified schemes for identifying yeast cultures;Beech,1968

Cited by 5 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. Presence and Activity of Psychrotrophic Microorganisms in Milk and Dairy Products: A Review1;Journal of Food Protection;1982-02-01

2. Heat-Stable Proteases from Psychrotrophs in Milk;Journal of Food Protection;1980-03-01

3. Mechanism of Low Temperature Inactivation of a Heat-Resistant Bacterial Protease in Milk;Journal of Dairy Science;1978-05

4. The Influence of Psychrotrophs on the Protein Content of Whey;Canadian Institute of Food Science and Technology Journal;1977-10

5. The Influence of the Bacterial Quality of Milk on the Properties of Dairy Products. A Review;Canadian Institute of Food Science and Technology Journal;1974-01