Effects of Heat on Sulfhydryl and Disulfide Groups of Milk Proteins as Measured by the Spectrofluorometric Method
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference18 articles.
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3. The reducing capacity of milk and milk products as measured by a modified ferricyanide method;Crane;J. Dairy Sci.,1948
4. Production, of sulfur compounds in skimmilk heated by direct steam injection;Dill;J. Dairy Sci.,1962
5. Effect of heat on milk with especial reference to the cooked flavor;Gould;Michigan Agr. Expt. Sta., Tech. Bull.,1939
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