Effect of thiocyanate and hydrogen peroxide on the keeping quality of ovine, bovine and caprine raw milk
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2010.00644.x/fullpdf
Reference18 articles.
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2. Activité protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté. II - Applications en sites industriels;Bouton;Le Lait,1994
3. Variations of lactoperoxidase activity and thiocyanate content in cows’ and goats’ milk throughout lactation;Fonteh;Journal of Dairy Research,2002
4. Factors affecting lactoperoxidase activity;Fonteh;International Journal of Dairy Technology,2005
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