Influence of Protein Standardization by Ultrafiltration on the Viscosity, Color, and Sensory Properties of Skim and 1% Milk-Reference-Cited by-同舟云学术

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Influence of Protein Standardization by Ultrafiltration on the Viscosity, Color, and Sensory Properties of Skim and 1% Milk

Published:1997-12 Issue:12 Volume:80 Page:3142-3151
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Quiñones Hector J.,Barbano David M.,Phillips Lance G.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference13 articles.

1. Official Methods of Analysis,1995

2. Up-standardization of the protein content of cheese milk;Friis;North Eur. Food Dairy J.,1985

3. Milk Facts,1994

4. Applied Linear Statistical Models. Regression, Analysis of Variance and Experimental Designs;Neter,1990

5. An Introduction to Statistical Methods and Data Analysis;Ott,1993

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