Comparison of Four Methods for Determining Protease Activity in Milk
- 31 August 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (5), 1418-1421
- https://doi.org/10.1111/j.1365-2621.1983.tb03505.x
Abstract
No abstract availableThis publication has 26 references indexed in Scilit:
- Radioisotopic method for the determination of low and very low proteolytic activities in foodstuffsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1982
- A New Procedure for Comparing Methods in Food ScienceJournal of Food Science, 1981
- Thermostability of Proteases and Lipases from a Number of Species of Psychrotrophic Bacteria of Dairy OriginJournal of Applied Bacteriology, 1981
- ACCURACY AND SPECIFICITY OF THE DINITROBENZENESULFONATE METHODS FOR AVAILABLE LYSINE IN PROTEINSJournal of Food Science, 1980
- Effect of proteolytic raw milk psychrotrophs on Cheddar cheese-making with stored milkJournal of Dairy Research, 1979
- Enzymes of psychrotrophic bacteria and their effects on milk and milk productsJournal of Dairy Research, 1979
- Nachweisgrenzen proteolytischer AktivitätenMicrochimica Acta, 1977
- Proteolysis detection in milk: IV. Starch-gel electrophoresis and formol titrationJournal of Dairy Research, 1975
- Automatisch-kinetische Bestimmung von pflanzlichen Enzymaktivitäten und Inhaltsstoffen 2. Bestimmung von AminosäurenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1974
- Proteolysis detection in milk: I. Interpretation of tyrosine value data for raw milk supplies in relation to natural variation, bacterial counts and other factorsJournal of Dairy Research, 1973