“Milk on Ice”: A detailed analysis of Ernest Shackleton's century-old whole milk powder in comparison with modern counterparts-Reference-Cited by-同舟云学术

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“Milk on Ice”: A detailed analysis of Ernest Shackleton's century-old whole milk powder in comparison with modern counterparts

Published:2024-03 Issue:3 Volume:107 Page:1311-1333
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Bendall Justin G.^ORCID,Chawanji Abraham S.^ORCID,Fong Bertram Y.^ORCID,Andrewes Paul^ORCID,Ma Lin^ORCID,MacGibbon Alastair K.H.^ORCID,Anema Skelte G.^ORCID

Publisher

American Dairy Science Association

Reference65 articles.

1. Prodotti di condensazione tra glucosio e p-fenetidina. Nota I. Atti della Reale Accademia Nazionale Dei Lincei. Serie Sesta. Rendiconti. Classe di Scienze Fisiche;Amadori;Matematiche e Naturali.,1925

2. Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100°C;Anema;J. Agric. Food Chem.,1997

3. Whey protein glycosylation: Analysis by mass spectrometry and effects on functional properties in yogurt gel systems;Anema,2006

4. AOAC Official Method 984.27. Calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc in infant formula;AOAC International,2023

5. AOAC Official Method 2017.03;AOAC International,2023

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