Modeling of urease thermal inactivation processes in soybean at high-temperature micronization
<p>The use of soybean, in particular in forage production without preliminary heat treatment is not appropriate, and sometimes dangerous, because of the presence of antinutrients. As a marker in assessing safety of cakes and meals, there is often used urease in forage production. Thi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2018-07-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/940 |