Articles citing this article

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Cited article:

Influence of backslopping on the acidifications curves of “Tomme” type cheeses made during 10 successive days

Marion Dalmasso, Didier Hennequin, Céline Duc and Yann Demarigny
Journal of Food Engineering 92 (1) 50 (2009)
https://doi.org/10.1016/j.jfoodeng.2008.10.019

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

Mustapha Blel, Marie-France Guingamp, Jean-Luc Gaillard and Gérard Humbert
International Dairy Journal 11 (10) 795 (2001)
https://doi.org/10.1016/S0958-6946(01)00106-6

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)
https://doi.org/10.1007/BF01198413

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)
https://doi.org/10.1002/jsfa.2740240102