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Mise au point de microtests " phosphatase alcaline " et " peroxydase " pour le contrôle de la pasteurisation du lait de vache
This article has been cited by the following article(s):
Influence of backslopping on the acidifications curves of “Tomme” type cheeses made during 10 successive daysMarion Dalmasso, Didier Hennequin, Céline Duc and Yann Demarigny
Journal of Food Engineering 92 (1) 50 (2009)
Determination of the Heat Treatment Undergone by Milk by Following the Denaturation of α-Lactalbumin with a BiosensorDidier Dupont, Odile Rolet-Repecaud and Stéphanie Muller-Renaud
Journal of Agricultural and Food Chemistry 52 (4) 677 (2004)
Immunoprobes for thermally-induced alterations in whey protein structure and their application to the analysis of thermally-treated milksLudmila Karamonová, Ladislav Fukal, Milan Kodíček, et al.
Food and Agricultural Immunology 15 (2) 77 (2003)
Characterization of the Heat Treatment Undergone by Milk Using Two Inhibition ELISAs for Quantification of Native and Heat Denatured α-LactalbuminSophie Jeanson, Didier Dupont, Nicolas Grattard and Odile Rolet-Répécaud
Journal of Agricultural and Food Chemistry 47 (6) 2249 (1999)
Alkaline Phosphatase Activity in Transparent Milk and CreamG. Linden and D. Paquet
Journal of Dairy Science 64 (4) 568 (1981)