Buffalo-Milk Enzyme Levels, Their Sensitivity to Heat Inactivation, and Their Possible Use as Markers for Pasteurization

Author: Lombardi P.   Avallone L.   d'Angelo A.   Mor T.   Bogin E.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.63, Iss.7, 2000-07, pp. : 970-973

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