Effect of heat pasteurisation on some egg white enzymes
- 1 December 1969
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (12) , 755-760
- https://doi.org/10.1002/jsfa.2740201213
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
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- Determination of catalase activity by means of the Clark oxygen electrodeBiochimica et Biophysica Acta (BBA) - Enzymology, 1967
- Glycosidases in the egg albumen of the hen, the turkey and the Japanese quailBiochimica et Biophysica Acta (BBA) - General Subjects, 1966
- Molecular genetics of avian proteinsBritish Poultry Science, 1962
- A laboratory determination of the destruction of α-amylase and salmonellae in whole egg by heat pasteurizationEpidemiology and Infection, 1962
- α-Amylase in whole egg and its sensitivity to pasteurization temperaturesEpidemiology and Infection, 1962
- Continuous Recording of Blood Oxygen Tensions by PolarographyJournal of Applied Physiology, 1953
- Catalase Activity.Acta Chemica Scandinavica, 1947