Salaries and research support pmvided by state and federal funds appropriated to the Ohio Agricultural Research & Development Center, The Ohio State University, Journal Article 33-91.
Reduction of Dissolved Oxygen in Model Salad Dressing by Glucose Oxidase-Catalase Dependent on pH and Temperature
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 196–199, January 1992
How to Cite
MISTRY, B. and MIN, D. B. (1992), Reduction of Dissolved Oxygen in Model Salad Dressing by Glucose Oxidase-Catalase Dependent on pH and Temperature. Journal of Food Science, 57: 196–199. doi: 10.1111/j.1365-2621.1992.tb05454.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 4/19/91; revised 7/13/91; accepted 7/21/91.
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