A Quantitative Study of the Heat Labile Sulfides of Milk. II. General Origin of Sulfides and Relation to Total Sulfur, Total Nitrogen and Albumin Nitrogen-Reference-Cited by-同舟云学术

A Quantitative Study of the Heat Labile Sulfides of Milk. II. General Origin of Sulfides and Relation to Total Sulfur, Total Nitrogen and Albumin Nitrogen

Published:1943-09 Issue:9 Volume:26 Page:843-851
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

Reference32 articles.

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

2. Association of Official Agricultural, Chemists. Official and Tentative Methods of Analysis. Ed. 5, p. 132, 270, 271. 1940.

3. The Sulphur Distribution in Proteins. II. The Combined Method for the Determination of Cystine. Methionine and Sulphates in Hydriodic Acid Digests;Baernstein;Jour. Biol. Chem.,1936

4. Effect of Heat on the Antineuritic Vitamin of Milk;Daniels;Jour. Nutr.,1929

5. Beitrag zur Kenntnis Flüchtiger Schwefelverbindungen;Diemair;Ztschr. f. Analyt. Chem.,1939

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