论文信息 - Lipase Systems Used in the Manufacture of Italian Cheese. II. Selective Hydrolysis - 字舞流文

Lipase Systems Used in the Manufacture of Italian Cheese. II. Selective Hydrolysis

[1] W. J. Harper,et al. Research-ArticleItalian Cheese Ripening. IV. Various Free Amino and Fatty Acids in Commercial Provolone Cheese1,2 , 1956 .

[2] W. J. Harper,et al. Italian Cheese Ripening. IV. Various Free Amino and Fatty Acids in Commercial Provolone Cheese , 1956 .

[3] W. J. Harper,et al. A Rapid Silica Gel Method for Measuring Total Free Fatty Acids in Milk , 1956 .

[4] W. J. Harper. Apparent Selective Liberation of Butyric Acid from Milk Fat by the Action of Various Lipase Systems , 1955 .

[5] J. C. Wilcox,et al. The Selective Release of Volatile Acids from Butterfat by Microbial Lipases , 1955 .

[6] W. J. Harper,et al. Lipase Systems Used in the Manufacture of Italian Cheese. I. General Characteristics , 1955 .

[7] W. J. Harper,et al. Measurement of Butyric Acid in Fat with Reference to the Detection of Substitute Fats in Dairy Products , 1954 .