Chemical and Physical Changes in Milk at High Temperatures-Reference-Cited by-同舟云学术

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Chemical and Physical Changes in Milk at High Temperatures

Published:1994 Issue: Volume: Page:44-76
ISSN:
Container-title:Ultra-High-Temperature Processing of Milk and Milk Products
language:
Short-container-title:

Author:

Burton H.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-2157-0_3.pdf

Reference103 articles.

1. Adachi, S. & Patton, S. (1961) Journal of Dairy Science 44, 1375.

2. Adams, D. M. (1979) In: Proceedings, International Conference on UHT Processing and Aseptic Packaging, Nov. 1979. Dept of Food Science, North Carolina State University, Raleigh, NC.

3. Adams, D. M., Barach, J. T. & Speck, M. L. (1975) Journal of Dairy Science 58, 828.

4. Adrian, J. (1974) World Review of Nutrition and Dietetics, Vol. 19, p. 71. Basel: Karger.

5. Agrawala, S. P. & Reuter, H. (1979) Milchwissenschaft 34, 735.

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1. Colour change and proteolysis of skim milk during high pressure thermal–processing;Journal of Food Engineering;2015-02

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