Efecto del calentamiento con microondas en la aparición de grupos sulfidrilos y la actividad de la sulfidriloxidasa en leche /
by Farias-Bote, A.
Additional authors: Brunett-Pérez, L. | Márquez-Molina, O. | Domínguez-López, A. | Espinosa-Ayala, E. Physical details: p. 62-67 ; il. ISSN:0325-3384 Subject(s): CALENTAMIENTO CON MICROONDAS | GRUPOS SULFIDRILOS (SH) | ENZIMA SULFIDRILOXIDASA | LECHE | CONSERVACION DE ALIMENTOS | ENERGIA TERMICA | LECHES PASTEURIZADAS | LECHES ULTRAPASTEURIZADAS | TRATAMIENTO TERMICO | FOSFATASA ALCALINAOnline resources:
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| Item type | Location | Call number | Status | Date due |
|---|---|---|---|---|
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Biblioteca Thomas Wood. Hemeroteca | PP664 A39 a (Browse shelf) | Sala |
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Incluye : referencias p. 67.
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