Effect of Ultra-High-Temperature Steam Injection Upon Constituents of Skim Milk-Reference-Cited by-同舟云学术

Effect of Ultra-High-Temperature Steam Injection Upon Constituents of Skim Milk

Author:

Hansen A.P.,Melo T.S.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference33 articles.

2. Association of Official Agricultural Chemists. 1970. Official Methods of Analysis, 11th ed. Washington, DC.

3. The influence of different methods of heating on the electrophoretic patterns of whey proteins;Brown;Food Tech.,1961

4. Ultra-high-temperature processed milk;Burton;Dairy Sci. Abstr.,1969

5. Disc electrophoresis;Davis;Ann. NY Acad. Sci.,1964

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