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foodzhangna

捐助贵宾 (小有名气)

应助: 0 (幼儿园)
金币: 1926
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帖子: 214
在线: 24.9小时
虫号: 514749
注册: 2008-02-29
专业: 食品科学基础

[求助] 请高人帮忙查询文献的PMID或DOI号

写文章时，需要把参考文献的PMID或DOI号写上，可是，有几篇文章我找不到它的PMID或DOI号！请各位高人出手相助。另外，还有其他关于参考文献的小问题，也一同向高人求助。

1、以下文章的名称和PMID或DOI号
de Wit, D.M., Osthoff, G., Viljoen, B.C., Hugo, A., 2005. Enzyme Microb. Technol. 37(6) 606616.
2、以下文章的PMID或DOI号
（1）Fernández-Salguero J., 2004. Internal mould-ripened cheese: Characteristics, composition and proteolysis of the main European Blue vein varieties. Italian J. Food Sci., 16 (4): 437–445.

（2）IDF, 2001. Milk - Determination of nitrogen content-Part 1: Kjeldahl method. IDF Standard 20-1. Brussels, Belgium

（3）Kelly, M., Fox, P.F., McSweeney, P.L.H., 1996. Effect of salt-inmoisture on proteolysis in cheddar-type cheese. Milchwissenschaft. (51): 498-501.
（4）Richardson, B.C., 1983. The proteinases of bovine milk and the effect of pasteurization on their activity. New Zealand J of Dairy Sci and Technol. 18 (3): 233-245.
（5）Zhao, X.H., Zheng, X.T., 2009. A primary study on texture modification and proteolysis of mao-tofu during its fermentation. Afr J Biotechnol. 8(10): 2294-2300.
3、以下文章的期、卷、页码
Picon, A., Alonso, R., Wely, K.H.M. van, Nuñez, M., 2012. Microstructural, textural and colour. characteristics during ripening of Hispánico cheese dade using high-pressure-treated ovine milk curd. Food Bioprocess Technol.
DOI 10.1007/s11947-012-0955-x

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