ENZYMES IMMOBILIZED ON FORMED-IN-PLACE MEMBRANES FOR FOOD PROCESSING: PROCEDURES and PROPERTIES-Reference-Cited by-同舟云学术

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ENZYMES IMMOBILIZED ON FORMED-IN-PLACE MEMBRANES FOR FOOD PROCESSING: PROCEDURES and PROPERTIES

Published:1994-12 Issue:4 Volume:17 Page:365-381
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

WANG H. JEAN,THOMAS RONALD L.,SZANIAWSKI ANDRZEJ R.,SPENCER H. GARTH

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.1994.tb00344.x/fullpdf

Reference13 articles.

1. T. GODFREY, T. Godfrey, and J. Reichelt, 1983 . Ch. 4.21. InIndustrial Enzymology , () p.444 , Nature Press, New York.

2. CONCENTRATION of ORANGE JUICE BY REVERSE OSMOSIS

Cited by 3 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. Recent advances in immobilization strategies for glycosidases;Biotechnology Progress;2016-10-31

2. Effects of immobilized pectinase on the microfiltration of dilute pectin solutions by macroporous titania membranes: resistance model interpretation;Journal of Membrane Science;1997-04

3. Effects of Pectin Concentration and Crossflow Velocity on Permeability in the Microfiltration of Dilute Pectin Solutions by Macroporous Titania Membranes Containing Immobilized Pectinase;Biotechnology Progress;1996-06-05

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