Physicochemical Properties of a Time-Temperature Indicator Based on Immobilization of Aspergillus oryzae alpha-Amylase in Polyacrylamide Gel as Affected by Degree of Cross-linking Agent and Salt Content

• Autores: P. Raviyan
• Localización: Journal of food science, ISSN 0022-1147, Vol. 68, Nº 7, 2003, págs. 2302-2309
• Idioma: inglés
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