The Physical Properties of Evaporated Milk with Respect to Surface Tension, Grain Formation and Color
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference5 articles.
1. Effects of Temperature and Time of Sterilization upon Properties of Evaporated Milk;Bell;J. Dairy Sci.,1944
2. Heat Penetration in Precessing Canned Foods;Bigelow;Natl. Canners’ Assoc. Bull.,1920
3. The Relationships of Concentration and Time to the Temperature of Coagulation of Evaporated Skim and Whole Milk;Holm;J. Dairy Sci.,1923
4. The Spectrophotometric Determination of the Color of Milk;Nelson;J. Dairy Sci.,1948
5. The Heat Coagulation of Milk;Webb;J. Dairy Sci.,1932
Cited by 9 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
1. Physico-chemical Properties of Milk;Advanced Dairy Chemistry;2009
2. Physico-Chemical Properties of Milk;Advanced Dairy Chemistry Volume 3;1997
3. Physical Properties of Milk;Fundamentals of Dairy Chemistry;1988
4. The Surface Tension of Milk. A Review;Journal of Dairy Science;1959-09
5. Effects of Two-stage Sterilization on the Physicochemical Properties of Evaporated Milk;Journal of Dairy Science;1957-12
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