The effect of proteolytic enzyme preparations such as Proteopol PB (bacterial origin), ficin, and pancreatin on the thermostability of egg-white proteins during pasteurization was investigated. Proteolytic activities of each enzyme were measured at three different doses which were calculated by the
β¦ LIBER β¦
Effect of heat pasteurisation on some egg white enzymes
β Scribed by Ann E. Henderson; D. S. Robinson
- Book ID
- 102923330
- Publisher
- John Wiley and Sons
- Year
- 1969
- Tongue
- English
- Weight
- 606 KB
- Volume
- 20
- Category
- Article
- ISSN
- 0022-5142
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