Relationship of Microbial Activity to Changes in Lipids of Foods
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1971.tb02273.x/fullpdf
Reference49 articles.
1. Lipolytic activity of micro-organisms at low and intermediate temperatures. I. Action of Pseudomonas fluorescens on lard;Alford;Fd Res.,1960
2. Lipolytic activity of microorganisms at low and intermediate temperatures. II. Fatty acids released as determined by gas chromatography;Alford;J. Fd Sci.,1961
3. Lipolytic activity of micro-organisms at low and intermediate temperatures. III. Activity of microbial lipases at temperatures below 0°C;Alford;J. Fd Sci.,1961
4. Production of lipase by Pseudomonas fragi in a synthetic medium;Alford;J. Bact.,1963
5. Activity of microbial lipases on natural fats and synthetic triglycerides;Alford;J. Lipid Res.,1964
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