Quality control of full-fat soybean using urease activity: critical assessment of the method
2008
Palic, D.V., Agricultural Research Council, Irene (South Africa). Animal Production Institute | Levic, J.D., University of Novi Sad, Novi Sad (Serbia). Institute for Food Technology | Sredanovic, S.A., University of Novi Sad, Novi Sad (Serbia). Institute for Food Technology | Djuragic, O.M., University of Novi Sad, Novi Sad (Serbia). Institute for Food Technology
The overall results of this study show that, if determined by the pH-difference procedure, the value of urease activity in monitoring the FSSB processing is highly questionable and it therefore can not be recommended as a reliable indicator for the FFSB quality control.
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