THERMAL INACTIVATION OF PECTOLYTIC ENZYMES USED IN THE CLARIFICATION OF APPLE JUICEa
- 1 January 1953
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 18 (1-6) , 511-515
- https://doi.org/10.1111/j.1365-2621.1953.tb17745.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- The pectase activity of applesJournal of the Science of Food and Agriculture, 1951
- Enzyme Systems of Canned Acid Foods - Effect of Processing Conditions of Time and TemperatureIndustrial & Engineering Chemistry, 1949
- The Enzyme Activities of Pectinol A on Pectin and Other Substances1,2Journal of the American Chemical Society, 1945
- EXAMINATION OF CANNED APPLE JUICESJournal of Food Science, 1945
- Flash Pasteurization of Apple JuiceIndustrial & Engineering Chemistry, 1938
- ON THE OXIDATION OF GLUCOSE IN ALKALINE SOLUTIONS OF IODINEPublished by Elsevier ,1927