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- W2027442777 abstract "Journal of Food ScienceVolume 39, Issue 6 p. 1173-1178 SOME FACTORS AFFECTING RATES OF HEAT INACTIVATION AND REACTIVATION OF HORSERADISH PEROXIDASE ALICE T. LU, ALICE T. LU Dept. of Food Science & Technology, University of California, Davis, CA 95616 Room 850 HSW, Cardiovascular Research Inst., School of Medicine, Univ. of California, San Francisco, CA 94143Search for more papers by this authorJOHN R. WHITAKER, JOHN R. WHITAKER Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this author ALICE T. LU, ALICE T. LU Dept. of Food Science & Technology, University of California, Davis, CA 95616 Room 850 HSW, Cardiovascular Research Inst., School of Medicine, Univ. of California, San Francisco, CA 94143Search for more papers by this authorJOHN R. WHITAKER, JOHN R. WHITAKER Dept. of Food Science & Technology, University of California, Davis, CA 95616Search for more papers by this author First published: November 1974 https://doi.org/10.1111/j.1365-2621.1974.tb07347.xCitations: 76 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume39, Issue6November 1974Pages 1173-1178 RelatedInformation" @default.
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