Physico-chemical Properties of Milk-Reference-Cited by-同舟云学术

Physico-chemical Properties of Milk

Published:2009 Issue: Volume: Page:691-758
ISSN:
Container-title:Advanced Dairy Chemistry
language:
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Author:

McCarthy O. J.,Singh H.

Publisher

Springer New York

Link

http://link.springer.com/content/pdf/10.1007/978-0-387-84865-5_15

Reference202 articles.

1. Adda, J., Blanc-Platin, E., Jeunet, R., Grappin, R., Mocquot, G., Poujardieu, B., Ricordeau, G. 1968. Trial of the infrared analyzer. Lait. 48, 145–154.

2. Anon. 1996. Physical Properties of Dairy Products. 3rd edn. MAF Quality Management, Hamilton, New Zealand.

3. AOAC. 1995a. AOAC Official Method 972.16. Fat, lactose, protein, and solids in milk. Mid-infrared spectroscopic method. Official Methods of Analysis of the Association of Official Analytical Chemists. 16th edn. Vol. 2. AOAC, Arlington, VA, 33, pp. 23–26.

4. AOAC. 1995b. AOAC Official Method 990.22. Freezing point of milk. Thermistor cryoscope method. Official Methods of Analysis of the Association of Official Analytical Chemists. 16th edn. Vol. 2. AOAC, Arlington, VA, 33, pp. 5–7.

5. Aschaffenburg, R. 1945. Surface activity and proteins of milk. J. Dairy Res. 14, 316–329.

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