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A Quantitative Study of the Heat Labile Sulpides of Milk. III. Influence of Ph, Added Compounds, Homogenization and Sunlight

  • Published:1943-09 Issue:9 Volume:26 Page:853-867
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Townley R.C.,Gould I.A.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference35 articles.

1. Certain Foam Producing Substances of Milk;Ansbacher;Jour. Dairy Sci.,1934

2. Thermostabilization der Eiweisslosungen mit Rohrzucker Und Glycerin;Beilinsson;Biochem. Ztschr.,1929

3. Ueber eine neue Klasse von Verbindungen der Eiweiss Korper;Blum;Ztschr. F. Physiol. Chem.,1896

4. Effect of Sunlight on Some Milk and Cream Products;Doan;Milk Dealer,1936

5. Duddles, W. J. The Effect of Sugars and Mannitol upon Coagulation of Egg Albumin. Masters Thesis, Mich. State Col. 1932.

Cited by 12 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. Cooked Flavor in Sterile Illinois Soybean Beverage;Journal of Food Science;1981-03

2. Effect of Hydrogen Peroxide and Heat on Some Characteristics of B-Lactoglobulin;Journal of Dairy Science;1972-08

3. Über ein sulfhydrylgruppenoxydierendes Enzym in der Milch;Zeitschrift für Lebensmittel-Untersuchung und -Forschung;1968-09

4. Influence of Calcium Concentration in Milk upon Cooked Flavor Development;Journal of Dairy Science;1965-02

5. Factors influencing the production of hydrogen sulphide from meat during heating;Journal of the Science of Food and Agriculture;1964-10
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