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Improvement of a method for the measurement of lactoperoxidase activity in milk

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International Dairy Journal 11 (10) 795 (2001)
DOI: 10.1016/S0958-6946(01)00106-6
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Influence of backslopping on the acidifications curves of “Tomme” type cheeses made during 10 successive days

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Journal of Food Engineering 92 (1) 50 (2009)
DOI: 10.1016/j.jfoodeng.2008.10.019
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Section C. Dairy Chemistry and Physics: Part I. Chemistry and Physical Chemistry

R. Aschaffenburg and J. A. F. Rook
Journal of Dairy Research 16 (3) 390 (1949)
DOI: 10.1017/S0022029900005586
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Fertility of Bull Sperm with Added Catalase

H.D. Hafs
Journal of Dairy Science 44 (8) 1529 (1961)
DOI: 10.3168/jds.S0022-0302(61)89915-3
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Methods of Enzymatic Analysis

Rainer Fried and Lygia W. Fried
Methods of Enzymatic Analysis 644 (1974)
DOI: 10.1016/B978-0-12-091302-2.50027-X
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Enzymic differentiation between curds of heated and raw milk II. Milk peroxidase

K. C. Guha and B. R. Roy
Journal of the Science of Food and Agriculture 24 (1) 1 (1973)
DOI: 10.1002/jsfa.2740240102
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Factors Affecting the Apparent Activity and Heat Sensitivity of Xanthine Oxidase in Milk

G.V. Gudnason and W.F. Shipe
Journal of Dairy Science 45 (12) 1440 (1962)
DOI: 10.3168/jds.S0022-0302(62)89653-2
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Das Inaktivierungs- und Reaktivierungsverhalten der Lactoperoxidase in Milch im Temperaturbereich von 50 bis 135 �C

Edelgard Olszewski and Helmut Reuter
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung 194 (3) 235 (1992)
DOI: 10.1007/BF01198413
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