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Differentiation of Reactivated from Residual Phosphatase in High Temperature-Short Time Pasteurized Milk and Cream

Authors :
L. A. Black
J. E. Campbell
E. F. McFarren
R. C. Thomas
Source :
Journal of AOAC INTERNATIONAL. 43:414-426
Publication Year :
1960
Publisher :
Oxford University Press (OUP), 1960.

Subjects

Subjects :
chemistry.chemical_classification
food.ingredient
biology
Chemistry
Phosphatase
Pasteurization
Enzyme assay
law.invention
food
Enzyme
Milk products
law
Skimmed milk
biology.protein
Food science

Details

ISSN :
00959111
Volume :
43
Database :
OpenAIRE
Journal :
Journal of AOAC INTERNATIONAL
Accession number :
edsair.doi...........1e82e66857752c49503e818b57313fc6
Full Text :
https://doi.org/10.1093/jaoac/43.2.414
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