Reduction of Dissolved Oxygen in Model Salad Dressing by Glucose Oxidase-Catalase Dependent on pH and Temperature

✍ Scribed by BEHROZE MISTRY; DAVID B. MIN

• Book ID: 108818435
• Publisher: Institute of Food Technologists
• Year: 1992
• Tongue: English
• Weight: 510 KB
• Volume: 57
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1992.tb05454.x