1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid.;J. Adler-Nissen;J. agric. Fd Chem.,1979
2. Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes.;J. Adler-Nissen;J. chem. Techol. Biotechnol,1984
3. Enzymatic hydrolysis of proteins for increased solubility.;J. Adler-Nissen;J. agric. Fd Chem.,1976
4. Proteases