Curd Tension Test and Curd Number Test Applied to Market Homogenized Milk in Philadelphia—Definition of a Soft Curd Milk
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference4 articles.
1. Doan, F. J., Chairman. Final Report of Committee on Methods of Determining the Curd Tension of Milk. J. Dairy Sci., 24(9): 825–827. 1941.
2. The Test for Determining the Character of the Curd from Cow's Milk and Its Application to the Study of Curd Variance as an Index to the Food Value of Milk for Infants;Hill;J. Dairy Sci.,1923
3. The Curd Number Test. A Method of Testing the Curdling Qualities of Milk;Spur;J. Dairy Sci.,1942
4. Soft Curd Homogenized Milk in Infant Feeding;Wolman;J. Pediat.,1942
Cited by 4 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. Ernährung (Nahrungsbestandteile und praktische Grundlagen der Ernährung);Biologische Daten für den Kinderarzt;1954
2. An evaluation of the curd-forming properties of milk mixtures used in infant and child feeding;The Journal of Pediatrics;1952-11
3. Section D. Nutritive value of milk and milk products;Journal of Dairy Research;1951-10
4. The Nutritive Value of Homogenized Milk: a Review;Journal of Dairy Science;1948-08
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