Author:
Boitz Lisa I.,Mayer Helmut K.
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Reference29 articles.
1. Adachi S, Patton S (1961) Presence and significance of lactulose in milk products: a review. J Dairy Sci 44:1375–1393
2. AMA-Marketing (2014), Austrian Marketing Agency. Pro-Kopf-Verbrauch. http://www.ama-marketing.at/home/groups/7/Pro_Kopf_Verbrauch_Mopro.pdf . Accessed Jan 2016
3. Amine A, Moscone D, Bernardo RA, Marconi E, Palleschi G (2000) A new enzymatic spectrophotometric assay for the determination of lactulose in milk. Anal Chim Acta 406:217–224
4. Boitz LI, Mayer HK (2015) Evaluation of furosine, lactulose and acid-soluble β-lactoglobulin as time temperature integrators for whipping cream samples at retail in Austria. Int Dairy J 50:24–31
5. Claeys WL, Van Loey AM, Hendrickx ME (2002) Intrinsic time temperature integrators for heat treatment of milk. Trends Food Sci Technol 13:293–311
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献